Shrimp And Grits Recipes

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.

Sinfully good

Put on top of serving of grits and serve

Copycat recipe of WalkOns Voodoo Shrimp

A class Southern dish with sharp cheddar and bacon!

Cajun spices and Lemon, Butter & Garlic come together served over creamy grits for mouth watering goodness

A few spoonfuls of cream cheese give this casserole a velvety texture. Garnish with a sprig of fresh parsley, if you like. Worthy of a special occasion.

I love this southern favorite and tried to put a healthy spin on it by using goat cheese and soy milk. I was super creamy and delicous!

My family was introduced to grits when we moved to Texas, and now we're hooked! Although I've made some modifications to improve the nutritional profile, this is still a high-fat, high-sodium meal that should be eaten in moderation.

A richly flavored comforting dish made of yellow corn grits topped with shrimp, cheese, asparagus and dill. This dish is appropriate for any meal: breakfast, brunch, lunch, dinner. It is a stand-out at brunch served over arugula dressed in the spicy tomato olive oil.

My husband found this recipe in Men's Health Magazine and it is delicious!

The calculations through sparkpeople are incorrect, I hope someone can figure out how to fix it!

Below is the nutritional information from the magazine article.

Per Serving-
480 calories
49 grams protein
23 grams carbs
21 grams fat (8 saturated)
3 grams fiber
820 mg sodium

The late Bill Neal has influenced young chefs across the South, and diners still enjoy his inspired recipes at this landmark restaurant in Chapel Hill. Executive chef Bill Smith has added some creative touches to the menu, such as Warm Goat Cheese Salad With Roasted Beets and Pumpkin Seeds and Hangar Steak With Bourbon Brown Sauce, but Shrimp and Grits is still a Crook's Corner classic.

The sauce starts with a roux, which is browning flour in oil. Be sure to get into the corners of the pan when you stir so the flour there doesn't scorch.

My take on low country shrimp and grits.

My great grandma made shrimp & grits for me when I was little in a heavy cast iron skillet. I made a few adjustments, but kept it close to her original recipe. Miss you Grandma Tiny!

From SeriousEats.com:

http://www.serious
eats.com/recipes/2011/06/shrimp-and-gr
its-with-arugula-recipe.html

Using simple substitutions I was able to cut Bobby Flay's recipe by 1/2 the fat!

I found this in this months issue of "Fitness" and thought it was to good not to share!

adapted from SeriousEats.com

Really really good comfort food. You can't give it all up!