Carolina Shrimp & Grits w/ Baked Green Tomatoes Recipe

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Carolina Shrimp & Grits w/ Baked Green Tomatoes Recipe

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I love this recipe! Shrimp and grits have been a southern staple since the beginning of time. It is typically such a rich dish there was no room for it on my light and healthy menus. this recipe was created to put it back on the menu and now it has rightfully taken it's place back at the top of the list! You don't miss the extra fat or calories and my family had no idea I had made it healthy. When it's served over the baked green tomatoes it is simply decadent....with no guilt!
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Cook: 30 min.

Ingredients

  • 2 cans reduced sodium chicken stock
  • 1/2 cup water
  • 1 cup stone ground yellow grits
  • 1/2 cup light sour cream
  • 1/4 cup reduced fat buttermilk
  • 2 oz. reduced fat cream cheese
  • 1 pound jumbo shrimp peeled and deveined
  • 1 tbsp. extra virgin olive oil
  • 1/2 tsp. minced garlic
  • 1 sliced onion
  • 1 sliced red bell pepper
  • 1 slice green bell pepper
  • 1/4 cup reduced fat sharp cheddar such as Cabot brand
  • 1/4 cup smoked gouda cheese
  • 1/2 tsp. salt
  • pepper to taste
  • Baked Green Tomatoes
  • 2 thick sliced green tomatoes
  • 1/2 cup panko
  • 1/4 cup reduced fat buttermilk
  • 1 tsp. garlic or onion powder
  • salt & pepper to taste

Directions

Bring stock and water to a boil. Add grits and salt and simmer until cooked according to package directions. While the grits are cooking, you can prepare your baked green tomatoes by dipping the slices in buttermilk, then in panko. Sprinkle with garlic or onion powder, salt and pepper to taste and bake at 400 for about 20 minutes until the panko is crisp. When grits are done, add sour cream, buttermilk and all cheeses. Stir until well incorporated. You may add small increments of water to thin the grits if necessary. Set aside and keep warm. Next add the extra virgin olive oil and garlic to a skillet. Cook peppers and onion until crisp tender. Add shrimp and continue to saute until shrimp are pink. Serve the shrimp and peppers mixture over the grits and baked green tomatoes. Yield: serves 4
Notes: If you do not want to serve the the dish over the green tomatoes, they can also be served as a side dish.

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  • 2 cans reduced sodium chicken stock
  • 1/2 cup water
  • 1 cup stone ground yellow grits
  • 1/2 cup light sour cream
  • 1/4 cup reduced fat buttermilk
  • 2 oz. reduced fat cream cheese
  • 1 pound jumbo shrimp peeled and deveined
  • 1 tbsp. extra virgin olive oil
  • 1/2 tsp. minced garlic
  • 1 sliced onion
  • 1 sliced red bell pepper
  • 1 slice green bell pepper
  • 1/4 cup reduced fat sharp cheddar such as Cabot brand
  • 1/4 cup smoked gouda cheese
  • 1/2 tsp. salt
  • pepper to taste
  • Baked Green Tomatoes
  • 2 thick sliced green tomatoes
  • 1/2 cup panko
  • 1/4 cup reduced fat buttermilk
  • 1 tsp. garlic or onion powder
  • salt & pepper to taste
  1. Bring stock and water to a boil. Add grits and salt and simmer until cooked according to package directions. While the grits are cooking, you can prepare your baked green tomatoes by dipping the slices in buttermilk, then in panko. Sprinkle with garlic or onion powder, salt and pepper to taste and bake at 400 for about 20 minutes until the panko is crisp. When grits are done, add sour cream, buttermilk and all cheeses. Stir until well incorporated. You may add small increments of water to thin the grits if necessary. Set aside and keep warm. Next add the extra virgin olive oil and garlic to a skillet. Cook peppers and onion until crisp tender. Add shrimp and continue to saute until shrimp are pink. Serve the shrimp and peppers mixture over the grits and baked green tomatoes. Yield: serves 4
Notes: If you do not want to serve the the dish over the green tomatoes, they can also be served as a side dish.

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