The grits are absolutely fabulous. I will consider Worcestershire sauce my secret grits ingredient from now on. The shrimp topping was yummy, but didn't quite compare. I'd swap out the bell pepper for okra next time as a personal preference, and add some spices.
Shrimp and Tomatoes with Cheese Grits
Photo: Karry Hosford
Cooking the grits in a combination of milk and chicken broth gives them a rich flavor and creamy texture.
Yield: 6 servings (serving size: 2/3 cup shrimp mixture and 2/3 cup grits)
More From Cooking Light
Amount per serving
- Calories: 329
- Calories from fat: 16%
- Fat: 6g
- Saturated fat: 2.5g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 1g
- Protein: 35.3g
- Carbohydrate: 32.8g
- Fiber: 1.9g
- Cholesterol: 187mg
- Iron: 4.2mg
- Sodium: 508mg
- Calcium: 311mg
- Cooking spray
- 1 cup chopped green bell pepper
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 1/2 cups chopped plum tomato
- 1/2 cup sliced green onions
- 1 1/2 cups fat-free milk
- 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
- 1 cup uncooked quick-cooking grits
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
- 1 tablespoon Worcestershire sauce
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper and shrimp; saute 7 minutes or until shrimp are done. Add tomato and onions; cook 3 minutes, stirring frequently. Remove from heat; keep warm.
- Bring milk and broth to a boil in a large saucepan over medium-high heat; gradually stir in grits. Cover, reduce heat to low, and simmer 5 minutes or until thick, stirring occasionally. Add cheese and Worcestershire, stirring until cheese melts. Serve shrimp mixture over grits.
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