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Photo: Karry Hosford Photo by: Photo: Karry Hosford

Shrimp and Tomatoes with Cheese Grits

Cooking the grits in a combination of milk and chicken broth gives them a rich flavor and creamy texture.

Cooking Light DECEMBER 2002

  • Yield: 6 servings (serving size: 2/3 cup shrimp mixture and 2/3 cup grits)

Ingredients

  • 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

Preparation

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.

Nutritional Information

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
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