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Shrimp and Grits

Shrimp and Grits
In Madisonville, Tennessee, Judith King adds a mixture of shrimp, veggies and cheese to grits for a deliciously sweet and spicy dish.
4 ServingsPrep/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.
© Taste of Home 2013

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Shrimp and Grits (continued)

Nutrition Facts: 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 lean meat, 2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013