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Shrimp and Grits

Prep time: 35mins | Difficulty: medium | Serves: 5

A wonderful, easy to prepare, southern classic made low fat!

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Nutritional information per serving (1/5 of recipe)

Fat

4.1g 

Saturated

1.8g 

Carbohydrate

21g 

Protein

N/a 

Calories

204kcals 

Ingredients

  • 3/4 pound peeled raw medium shrimp, thawed if frozen
  • Non-stick cooking spray
  • 2 tablespoons water
  • 1 teaspoon seafood seasoning blend (Tony Chacheres or similar) (use 1½ teaspoon if you like spicier foods)
  • 1 teaspoon canola oil
  • 1/2 cup (90g) red bell pepper, finely chopped
  • 1/2 cup (90g) green bell pepper finely chopped
  • 1/2 cup (75g) white onion, chopped
  • 2 cups (450ml) Fat free milk
  • 1/2 cup (130g) uncooked quick-cooking grits
  • 1/4 teaspoon salt
  • 1/2 cup (50g) shredded reduced fat sharp cheddar cheese
  • 1 teaspoon Worcestershire sauce

Method

  1. Heat a nonstick skillet over medium heat.
  2. Spray skillet with non-stick cooking spray to coat bottom of pan.
  3. Add the shrimp, water, and 1/2 teaspoon seafood seasoning.
  4. Cook, stirring frequently, for 5 minutes, or until the shrimp turn pink on the outside and are opaque in the center.
  5. Pour into a bowl.
  6. Using the same skillet (on medium heat), heat the oil, swirling to coat the bottom.
  7. Cook the bell peppers and onions for 5 minutes, or until tender, stirring frequently.
  8. Stir in the milk, grits, and salt.
  9. Increase the heat to medium high and bring to a boil.
  10. Reduce the heat and simmer, covered, for 5 minutes, or until thickened, stirring occasionally. Remove from heat.
  11. Stir in Cheddar cheese, Worcestershire sauce, remaining 1/2 teaspoon of seafood seasoning blend (or 1 teaspoon if you like spicy foods), and shrimp with any accumulated liquid. Cover and let stand for 5 minutes before serving.
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