Shrimp and Grits
This is one of our family’s favorite meals, and fortunately for us it’s pretty low in fat and calories–411 calories and 10.9 grams of fat per 3/4 serving of grits and 1 cup serving of shrimp mixture. If you’ve never had shrimp and grits before, and the idea of eating grits kind of turns you off, give this a shot. It is DE-LISH-US. Cross my heart. Some grits that I’ve had are a bit watery and tasteless, but these are thick and creamy because of the cream cheese. You may end up with a new favorite.
Pay attention to the overlapping times as you progress through this recipe. You make the grits and the shrimp mixtures pretty much concurrently in order for each to be hot and ready at the same time. It’s a quick, easy meal once you get the hang of it.
1 large green bell pepper, chopped
1 can petite diced tomatoes
1 tsp chopped garlic
half of an onion, chopped (freeze the rest, to be used at a later date)
chicken broth–approx 1/4 cup–for sauteing the above ingredients
1-2 tsps Creole seasoning (to taste)
4 slices precooked, crumbled bacon
1 1/2 pounds peeled shrimp
1 2/3 cups fat-free milk
2 cups fat-free chicken broth
1 cup quick cooking grits
1 tbsp light butter
3/4 cup light cream cheese, softened
Saute green pepper and onion in chicken broth until onion is soft, around 6 minutes. Meanwhile, pour chicken broth and milk into separate saucepan and set to raise to a slow boil–around medium–a few minutes before adding next ingredients. Add diced tomatoes, garlic, bacon, and Creole seasoning to onion and green pepper and simmer for an additional five minutes. By this time, chicken broth and milk should be bubbling. Stir in grits; return to a boil. Reduce heat and simmer, uncovered, for five minutes. Stir in butter and cream cheese until melted. While grits are simmering, add shrimp to tomato and pepper mixture and cook for three to five minutes or until done–do not overcook or shrimp will be tough.
Serve shrimp mixture over top of grits.