Makeover Shrimp and Grits Recipe

Makeover Shrimp and Grits Recipe photo by Taste of Home

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Shrimp and grits is an iconic comfort dish in most parts of the South. These grits have a creamy richness that is so critical to the essence of good shrimp and grits. Lizabeth Elvington — Dillon, South Carolina

This recipe is:

Healthy

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Makeover Shrimp and Grits Recipe

Prep: 30 min. Cook: 15 min.

Yield: 4 Servings

30 15 45

Ingredients

1 can (14-1/2 ounces) plus 1/2 cup reduced-sodium chicken broth, divided
2 cups water
3/4 cup fat-free half-and-half
1 cup uncooked old-fashioned grits
2 center-cut bacon strips
1/4 cup all-purpose flour
1/4 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
1 cup sliced fresh mushrooms
4 green onions, chopped
2 garlic cloves, minced
2 tablespoons lemon juice
3/4 teaspoon hot pepper sauce, divided
1/3 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons reduced-fat butter
1/4 teaspoon white pepper

Directions

In a large heavy saucepan, bring the can of broth, water and half-and-half to a boil. Slowly whisk in grits. Reduce heat; cover and simmer for 15-20 minutes or until thickened, stirring occasionally.
Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside.
In a large resealable plastic bag, combine flour and pepper. Add shrimp, a few at a time, and shake to coat; set aside.
Saute mushrooms in the bacon drippings until tender. Add the onions, garlic and shrimp; cook and stir until shrimp turn pink. Stir in the lemon juice, 1/4 teaspoon pepper sauce and remaining broth.
Stir the cheeses, butter, white pepper and remaining pepper sauce into the grits. Serve with shrimp mixture. Top with reserved bacon. Yield: 4 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutritional Facts 1-1/4 cups grits with 1/2 cup shrimp mixture equals 423 calories, 12 g fat (6 g saturated fat), 165 mg cholesterol, 784 mg sodium, 46 g carbohydrate, 2 g fiber, 32 g protein.

Originally published as Makeover Shrimp and Grits in Healthy Cooking February/March 2009, p24

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.