Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 277.4
- Total Fat: 7.8 g
- Cholesterol: 141.7 mg
- Sodium: 345.3 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 4.0 g
- Protein: 26.0 g
View full nutritional breakdown of Slimmed Down Shrimp and Cheesy Grits calories by ingredient
Slimmed Down Shrimp and Cheesy Grits
Submitted by: CHEF_MEG
Introduction
This is the best kind of healthy recipe makeover: the kind no one will notice. Believe me when I say this dish is one of the best meals I've ever eaten. This is the best kind of healthy recipe makeover: the kind no one will notice. Believe me when I say this dish is one of the best meals I've ever eaten.Number of Servings: 4
Ingredients
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Cheesy grits:
1/2 cup old fashioned grits, not instant
pinch salt
1/4 cup low-fat evaporated milk
1/2 cup shredded 2% sharp cheddar cheese
1/4 teaspoon paprika
1/2 teaspoon hot sauce
Shrimp:
2 teaspoons canola oil
1 onion, diced
4 cloves garlic, chopped
1 bell pepper, diced
1 cup frozen or low-sodium canned corn
1 tablespoon all-purpose flour
12 ounces peeled and deveined shrimp, 26-30 count
1/2 teaspoon paprika
1 tablespoon tomato puree
1 cup water
1 1/2 cups low-sodium diced tomatoes
2 green onions, chopped
Tips
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Grits are traditionally made with cream and butter, but I swapped in low-fat evaporated milk. To keep that rich cheese flavor without adding loads of fat, I used a flavorful, full-fat cheese. A little sharp Cheddar goes a long way.
For the shrimp, I used tomato paste to add depth, then included four different vegetables to boost the nutrition.
Directions
Fill a saucepan with 2 1/4 cups of water and the salt. Bring to a boil, then slowly whisk in the grits. Cover and simmer over low heat for 12 minutes, stirring often. Add the remaining ingredients and stir to combine. Remove from heat.
The grits will thicken as they sit, so you may need to add an additional 1/4 to 1/2 cup of water just before serving. The grits should be pourable.
Place a large sautepan over moderate heat. Heat the oil then add the onions, sauteing for 3 minutes. Add the garlic and peppers, cooking another 3 minutes. Add the corn and the flour, stirring constantly for 1 minute to cook the flour.
Add the tomato paste and the shrimp, cooking for five minutes, or until the shrimp turns pink. Slowly add one cup of water to the saucepan, stirring and scraping to reincorporate any crust that's on the bottom of the pan. Simmer for 5-8 minutes. Add the tomatoes, heat through, and remove from heat.
Place 3/4 cup warm grits into a soup bowl, and top with one cup of the shrimp and vegetables. Sprinkle on one tablespoon of chopped green onions before serving.
Photo credit: PhotoKitchen.net
The grits will thicken as they sit, so you may need to add an additional 1/4 to 1/2 cup of water just before serving. The grits should be pourable.
Place a large sautepan over moderate heat. Heat the oil then add the onions, sauteing for 3 minutes. Add the garlic and peppers, cooking another 3 minutes. Add the corn and the flour, stirring constantly for 1 minute to cook the flour.
Add the tomato paste and the shrimp, cooking for five minutes, or until the shrimp turns pink. Slowly add one cup of water to the saucepan, stirring and scraping to reincorporate any crust that's on the bottom of the pan. Simmer for 5-8 minutes. Add the tomatoes, heat through, and remove from heat.
Place 3/4 cup warm grits into a soup bowl, and top with one cup of the shrimp and vegetables. Sprinkle on one tablespoon of chopped green onions before serving.
Photo credit: PhotoKitchen.net
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Member Ratings For This Recipe
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Incredible!
8 of 8 people found this review helpfulOH MY GOSH!! This was FANTASTIC!!! I challenge anyone who thinks they don't like grits to try this. You will be hooked. I did my grits in a small crock pot with boiling water 1.5 hours on high while I was getting my walk in. They were perfect without me having to watch the stove! - 11/15/11
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5 of 5 people found this review helpful -
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2 of 2 people found this review helpful -
Incredible!
2 of 2 people found this review helpful -
Incredible!
1 of 2 people found this review helpful -
Incredible!
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Grits are sometimes considered bland, but with cheese, butter and eggs--- A great casserole can be created. I live in the south and bake a grits casserole of cheese, garlic, eggs & butter. Not a diet dish, but very tasty! (no meat or shrimp)
(Quaker is the popular brand) - 1/22/13
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Incredible!
0 of 1 people found this review helpful -
Incredible!
0 of 1 people found this review helpful -
Incredible!
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0 of 1 people found this review helpfulI'm a southern (US) girl, so I love grits. However, sadly, I'm severely allergic to shrimp. Do you think this would work well with blackened chicken or something non-seafood? (After getting ill from eating even salmon or tuna cooked near shrimp so many times, I can't even eat those anymore!) - 1/19/13
Reply from CHEF_MEG (1/24/13)
Hey, from one southern girl to another- heck yes- blackened chicken would taste great. Chef Meg
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0 of 1 people found this review helpful -
Incredible!
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Incredible!
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Very Good
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0 of 1 people found this review helpfulThe recipe for the shrimp bit sounds really quite good.
But the Grits - what are they?
Please remember that SP has members from all around the world, not just USA.
There are so many recipes here that seem to depend on US shops and shopping - I find it sooooo off-putting, that I really have to say - 1/19/12
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0 of 1 people found this review helpful -
Incredible!
