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Shrimp and Grits Recipe

In Madisonville, Tennessee, Judith King adds a mixture of shrimp, veggies and cheese to grits for a deliciously sweet and spicy dish.

This recipe is:

Healthy

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4 Servings
Prep/Total Time: 30 min.

Ingredients

2 cups water
1 cup fat-free half-and-half
4 teaspoons butter, divided
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup quick-cooking grits
1 medium onion, chopped
3 celery ribs, chopped
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup ketchup
1 tablespoon honey
2 teaspoons lemon juice
1/2 to 1 teaspoon hot pepper sauce
1 cup (4 ounces) shredded reduced-fat cheddar cheese

Directions

In a small saucepan, combine the water, half-and-half, 2 teaspoons butter, salt and pepper. Bring to a boil. Stir in grits. Reduce heat; simmer, uncovered, for 5-7 minutes or until grits are thickened.
Meanwhile, in a large skillet, saute the onion and celery in remaining butter until tender. Add the shrimp; cook and stir until shrimp turn pink. Combine the ketchup, honey, lemon juice and hot pepper sauce; stir into skillet. Stir cheese into the grits. Serve with shrimp mixture. Yield: 4 servings.

Nutritional Analysis: 1/2 cup shrimp mixture with 3/4 cup grits equals 388 calories, 11 g fat (7 g saturated fat), 198 mg cholesterol, 823 mg sodium, 42 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 3 starch, 3 very lean meat, 2 fat.

Shrimp and Grits published in Light & Tasty December/January 2006, p53

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Ingredients