Slimmed Down Shrimp and Cheesy Grits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Cheesy grits:1/2 cup old fashioned grits, not instantpinch salt1/4 cup low-fat evaporated milk1/2 cup shredded 2% sharp cheddar cheese1/4 teaspoon paprika1/2 teaspoon hot sauceShrimp:2 teaspoons canola oil1 onion, diced4 cloves garlic, chopped1 bell pepper, diced1 cup frozen or low-sodium canned corn1 tablespoon all-purpose flour12 ounces peeled and deveined shrimp, 26-30 count1/2 teaspoon paprika1 tablespoon tomato puree1 cup water1 1/2 cups low-sodium diced tomatoes2 green onions, chopped
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
Nutritional Info 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
Member Reviews
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CD11091241
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