Shrimp and Grits

Shrimp and Grits Recipe
Photo: Jennifer Davick; Styling: Amy Burke

Recipe from

Southern Living

Recipe Time

Hands-on: 25 Minutes
Total: 30 Minutes

Nutritional Information

Calories 235
Fat 6.1 g
Satfat 1.9 g
Monofat 2 g
Polyfat 0.6 g
Protein 19.1 g
Carbohydrate 25.2 g
Fiber 1.4 g
Cholesterol 118.7 mg
Iron 3.3 mg
Sodium 749 mg
Calcium 177 mg

Ingredients

Parmesan Grits:
1/2 teaspoon salt
1 cup uncooked quick-cooking grits
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper
Creamy Shrimp Sauce:
1 pound unpeeled, medium-size raw shrimp (4 1/50 count)
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
Vegetable cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 1/4 cups low-sodium fat-free chicken broth
1/2 cup chopped green onions
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon hot sauce
2 cups firmly packed fresh baby spinach

Preparation

1. Prepare Parmesan Grits: Bring 1/2 tsp. salt and 4 cups water to a boil in a medium saucepan; gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper. Keep warm.

2. Prepare Creamy Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet. Reduce heat to medium. Add oil; heat 30 seconds. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth and next 5 ingredients; cook 2 to 3 minutes or until thickened. Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted. Serve immediately over grits.

Note: Nutritional analysis includes 1/2 cup grits and about 1/3 cup sauce.

Note:

October 2011
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