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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
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Slimmed Down Shrimp and Cheesy Grits

Submitted by: CHEF_MEG
Slimmed Down Shrimp and Cheesy Grits

Introduction

This is the best kind of healthy recipe makeover: the kind no one will notice. Believe us when we say this dish is one of the best meals we've ever eaten. This is the best kind of healthy recipe makeover: the kind no one will notice. Believe us when we say this dish is one of the best meals we've ever eaten.
Number of Servings: 4

Ingredients

    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







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Member Ratings For This Recipe


  • Incredible!
    11 of 11 people found this review helpful
    OH 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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  • 7 of 8 people found this review helpful
    Help! I live in eastern Canada ... what exactly are grits? All I know is that people in the southern USA eat them. Is there a substitute because I know I have never seen them in a grocery store here... - 11/30/11

    Reply from CHEF_MEG (11/30/11)
    You can substitute polenta


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  • 5 of 7 people found this review helpful
    I make a similar version of this recipe. A serving of grits (dry) is a 1/4 cup. In this version, you're only getting a 1/2 serving of grits. In my version I put in less cheese and up the grits for about the same calories. - 11/30/11

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  • 2 of 3 people found this review helpful
    For those who don't eat shrimp you can use salmon patties or reg fish of your choice w/ cheesey grits. It's great with salmon and hotsauce... thanks Eastminsk, grits is processed white corn, In the US it's sold by Quaker brand like Quaker Oatmeal. - 12/5/11

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  • Incredible!
    2 of 3 people found this review helpful
    I loved this recipe so easy to make Chef meg and so good - 10/24/11

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  • Good
    1 of 1 people found this review helpful
    You could substitue polenta but it would be denser, consistentcy-wise, to properly brewed grits. Yes good grits should be fork worthy. I'd also suggest, a sprinkle of low fat cheddar shreds on the individual serving.... - 9/15/13

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  • Incredible!
    1 of 5 people found this review helpful
    I luv this recipe, it soundsd just perfect. - 10/18/12

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  • It was just ok for me. - 5/29/14

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  • Incredible!
    0 of 1 people found this review helpful
    This was great! I used cornstarch instead of flour, and it was gluten free and still super yummy! - 10/18/13

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  • I have a wonderful way for EASTMINSK to acquire her grits. Go to MY BRANDS.com and they will ship it to you. They even have hard to find products. - 10/3/13

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  • 0 of 1 people found this review helpful
    Last night I fixed a ham and shrimp dish that I thought was great.I think even my Hubby will like this one.Simply take a piece of thin sandwich ham and wrap it around a large cooked shrimp then cook on the stove for about three to five min.Cook some rice and dinner is served. - 9/15/13

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  • O.K.
    0 of 1 people found this review helpful
    The grits are great, but shrimp with something cheesy just doesn't fit my pallet. - 9/15/13

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  • TEEriffic! Love them grits! Shrimp not too shabby as well. Doin' this one often. - 9/15/13

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  • Incredible!
    0 of 1 people found this review helpful
    Not a fan of grits but love this recipe with pearl couscous.

    - 9/15/13

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  • 0 of 1 people found this review helpful
    I will have to try this as my favorite Southern dish is cheese and grits. I do have a question, however. is there such a thing as whole grain grits? - 9/15/13

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  • OH MY!!!!! This was soooooo good, I could go on and on about this recipe, but you will have to let your tastebuds experience what mine did, they won"t be disappointed, trust me!!!! - 7/18/13

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  • this is SO DELICIOUS! - 6/3/13

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  • Omg it sounds awesome.. I love shrimp and grits, gonna have to try this one for sure!! - 3/5/13

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  • I am definitely going to try this recipe. It looks great and the total calorie count is not bad. - 2/3/13

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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
    Can you use frozen shrimp in this dish or do I need to look for fresh shrimp? - 1/19/13

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  • Incredible!
    0 of 1 people found this review helpful
    Low calorie twist on one of my favorite dishes, Shrimp & Grits! - 1/19/13

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  • This is wonderful!!!!! My husband isn't crazy about Grits and he had seconds. - 1/19/13

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  • 0 of 1 people found this review helpful
    I'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
    Trying this recipe tonight... after a recent trip to Charleston and enjoying the wonderful shrimp and grits from the "low country", I can't wait to sample this! - 11/7/12

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