low fat shrimp n grits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
222 gram(s) 5 min grits quaker 168 gram(s) yellow onion, raw 93 gram(s) Anaheim pepper 10 grams Garlic 14 gram(s) Avocado Oil - Chosen Foods - 1 TBSP 45 gram(s) fat free half&half .5 tsp Texas Pete's Hot Sauce 3 tbsp chopped Scallions, raw 1 tsp Lea & Perrins, Worcestershire Sauce .5 tsp Pepper, black 56.70 gram(s) parmesan cheese andrew and everett 3 cup (8 fl oz) Water, tap 1 tsp Salt 56 gram(s) butter 423.5 gram(s) diced tomates 750 gram(s) bone broth
Step 1
Bring chicken broth and 3 cups water to a boil in a medium saucepan over high. Whisk in grits; reduce heat to medium. Cover and cook, stirring occasionally, until tender, 20 to 23 minutes.
Step 2
Meanwhile, heat oil in a large nonstick skillet over medium-high. Add onion and poblano; cook, stirring often, until onion is softened, 8 to 9 minutes. Add garlic; cook 1 minute. Stir in diced tomatoes, Worcestershire, black pepper, and 1/4 teaspoon salt. Simmer 5 minutes. Add 1 tablespoon butter; cook, stirring often, until butter is melted. Add shrimp, and cook until just pink, 3 to 4 minutes.
Step 3
Add 6 tablespoons Parmesan, half-and-half, remaining 3 tablespoons butter, and remaining 3/4 teaspoon salt to grits; stir to combine. Divide grits among 6 bowls; top with shrimp mixture. Sprinkle with scallions and remaining 2 tablespoons Parmesan; drizzle evenly with hot sauce.
shrimp is not added to ingredients in recipe or nutrition.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user NATASHAWHEATLY.
Bring chicken broth and 3 cups water to a boil in a medium saucepan over high. Whisk in grits; reduce heat to medium. Cover and cook, stirring occasionally, until tender, 20 to 23 minutes.
Step 2
Meanwhile, heat oil in a large nonstick skillet over medium-high. Add onion and poblano; cook, stirring often, until onion is softened, 8 to 9 minutes. Add garlic; cook 1 minute. Stir in diced tomatoes, Worcestershire, black pepper, and 1/4 teaspoon salt. Simmer 5 minutes. Add 1 tablespoon butter; cook, stirring often, until butter is melted. Add shrimp, and cook until just pink, 3 to 4 minutes.
Step 3
Add 6 tablespoons Parmesan, half-and-half, remaining 3 tablespoons butter, and remaining 3/4 teaspoon salt to grits; stir to combine. Divide grits among 6 bowls; top with shrimp mixture. Sprinkle with scallions and remaining 2 tablespoons Parmesan; drizzle evenly with hot sauce.
shrimp is not added to ingredients in recipe or nutrition.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user NATASHAWHEATLY.
Nutritional Info Amount Per Serving
- Calories: 339.0
- Total Fat: 15.9 g
- Cholesterol: 0.0 mg
- Sodium: 409.5 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 3.2 g
- Protein: 10.1 g
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