September 16, 2015

A shrimp and grits dish at only 235 calories a serving? Y’all can thank us later.


It’s certainly not hard to find some tasty shrimp and grits in Nashville, but it can be hard to find a healthy option. We found a nourishing twist on the classic dish that you can whip up at home in 30 minutes!


Shrimp and Grits


Parmesan Grits:

1/2 teaspoon salt
1 cup uncooked quick-cooking grits
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper


Creamy Shrimp Sauce:

1 pound unpeeled, medium-size raw shrimp (4 1/50 count)
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
Vegetable cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 1/4 cups low-sodium fat-free chicken broth
1/2 cup chopped green onions
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon hot sauce
2 cups firmly packed fresh baby spinach



Prepare Parmesan grits: Bring 1/2 teaspoon salt and 4 cups water to a boil in a medium saucepan; gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper. Keep warm.

Prepare creamy shrimp sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and 1/8 teaspoon salt. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet. Reduce heat to medium. Add oil; heat 30 seconds. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth and next five ingredients; cook 2 to 3 minutes or until thickened. Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted. Serve immediately over grits.


Nutrition Facts Per Serving: Serving size: 6. Calories: 235. Fat: 6.1 grams. Saturated fat: 1.9 grams. Protein: 19.1 grams. Carbohydrate: 25.2 grams. Fiber: 1.4 grams. Cholesterol: 118.7 milligrams. Iron: 3.3 milligrams. Sodium: 749 milligrams. Calcium: 177 milligrams. Note: Nutritional analysis includes 1/2 cup grits and about 1/3 cup sauce.


Source: Southern Living


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