Our lightened version of low-country shrimp and grits is high on flavor and low in fat and calories.
3/4 pound peeled and deveined medium shrimp
1 teaspoon Old Bay seasoning
1/4 teaspoon freshly ground black pepper
1 cup refrigerated prechopped tricolor bell pepper
1 (6.5-ounce) link smoked turkey sausage, cut into 1/8-inch-thick slices
2 garlic cloves, minced
1/4 cup water
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp, seasoning, and black pepper, tossing to coat. Cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.
Return pan to medium-high heat. Coat pan with cooking spray. Add bell pepper; cook 2 minutes, stirring frequently. Add sausage; cook 2 minutes or until lightly browned, stirring frequently. Add reserved shrimp mixture and garlic. Cook 1 minute, stirring constantly. Add 1/4 cup water; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; let stand 2 minutes.
This is an excellent recipe. I am reluctant to make recipes online because they don't come out well, but this one was a winner. I looked for items that I already had in my fridge. I used Tony chachere seasoning instead of Old Bay. I personally think Old Bay is too salty for me. I didn't use yellow bell pepper because I only have red and green a& I didn't use celery. My family absolutely loved this meal. We served it with grits. We added cheese to our individual plates. My son wants this recipe when he goes back to college to make it at the dorms. Will definitely repost your website link. Thank you so much for providing this wonderful wonderful recipe. It's delish and quick. Camila, @MomsOnTheGo
Wonderful comfort food. Made with what I had on hand- andouille sausage and green pepper and onion. Used 2 tsp. Old bay as suggested. Served with smoked gouda grits from myrecipes.com. Very good dinner on cold night. Quick & easy.
It is hard to beat Paula Deen's shrimp and grits recipe, but this one is a really good substitute when you want a seriously lightened up version. I took other reviewer's advice and used more old bay seasoning (about 1 1/2 tbsp.) I also substituted one link of andouille sausage since I had on hand. I also changed the order of cooking and cooked the sausage first, then added the peppers (and some chopped onion too.) Removed from pan and then cooked shrimp and added the garlic the last minute of cooking. Served on top of instant grits with just a little cheddar cheese added. Everything cooked really nicely just using the spray and a non-stick skillet, no added oils or butter needed. This was a really good recipe and I would give it a 4 or 5, but if I am serving shrimp and grits worthy of a special occasion I would serve Paula Deen's recipe, however, I will be adding this recipe to our regular rotation since it was super easy, tasty, healthy, and I usually have most ingredients on hand.
I couldn't resist saving the shells to make a shrimp broth, which I then used in the recipe instead of the water. Simply add the shells to about 2 cups of water, bring to boil, and let it simmer while doing the chopping for the rest of the recipe. For the broth itself, add leftover celery, bell pepper and bay leaf if you like. Use as much broth as needed for the recipe and freeze the rest for later uses.
I also added a liberal splash of white wine to the shrimp after it was added back into the recipe later on, and let the wine cook down, and then added about 3/4 cup of the broth, and let it all cook down, being careful not to overcook the shrimp.
It all came together nicely for a week day meal. Not my all time favorite, but a good one when I don't have time to make a full cajun shrimp and grits recipe.
And yes, I personally think grits are a must for this one!
Wonderful, keeper! Followed the recipe with maybe a little extra shrimp and sausage. it turned out great! I used my own version of dinner grits which I used stock instead of water. Add some green onions as garnish, or carmelize some yellow ones in the beginning.
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