Rating: 3.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

We've created this version of a comfort food classic with far less (and healthier) fat than traditional recipes.

Recipe by Cooking Light January 2015

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Credit: Brian Woodcock; Styling: Claire Spollen

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: about 2/3 cup grits, about 1/2 cup greens, and one-fourth of shrimp)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 3/4 cup stock, milk, 1/2 teaspoon pepper, and 1/8 teaspoon salt to a boil in a medium saucepan. Whisk in grits; cover and cook 5 minutes, stirring occasionally. Remove from heat; stir in cheese. Sprinkle with 1/4 cup onions. Keep grits warm.

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  • Heat a large cast-iron skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add remaining 1/2 cup onions and 2 teaspoons garlic to pan; sauté 30 seconds, stirring constantly. Stir in 1 cup stock, 1 teaspoon honey, remaining 1/8 teaspoon salt, and 1/2 teaspoon pepper; bring to a boil. Cook 6 minutes or until reduced to about 1/4 cup. Add greens to pan; cover and cook 3 minutes or until tender, stirring occasionally. Remove mixture from pan; keep warm.

  • Return pan to medium-high heat. Combine shrimp, remaining 2 teaspoons pepper, remaining 2 teaspoons oil, remaining 1 teaspoon minced garlic, remaining 2 teaspoons honey, and paprika in a bowl; toss gently to coat. Add shrimp to pan; cook 2 minutes on each side or until done. Add remaining 1/4 cup stock to pan; cook 1 minute, scraping pan to loosen browned bits. Serve shrimp with grits and greens.

Nutrition Facts

550 calories; fat 17.4g; saturated fat 6.8g; mono fat 5.1g; poly fat 2g; protein 43g; carbohydrates 55g; fiber 7g; cholesterol 214mg; iron 4mg; sodium 687mg; calcium 745mg.
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