This rich and creamy dish proves eating healthier can still feel indulgent at times. The hefty servings satisfy your appetite and keep you full longer. To time this just right, start the vegetables after the grits have been cooking for 10 minutes.

Ivy Odom
This Story Originally Appeared On cookinglight.com

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Credit: Victor Protasio

Recipe Summary test

active:
30 mins
total:
30 mins
Yield:
Serves 6 (serving size: 1 cup grits and 1 cup shrimp mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring chicken broth and 3 cups water to a boil in a medium saucepan over high. Whisk in grits; reduce heat to medium. Cover and cook, stirring occasionally, until tender, 20 to 23 minutes.

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  • Meanwhile, heat oil in a large nonstick skillet over medium-high. Add onion and poblano; cook, stirring often, until onion is softened, 8 to 9 minutes. Add garlic; cook 1 minute. Stir in diced tomatoes, Worcestershire, black pepper, and 1/4 teaspoon salt. Simmer 5 minutes. Add 1 tablespoon butter; cook, stirring often, until butter is melted. Add shrimp, and cook until just pink, 3 to 4 minutes.

  • Add 6 tablespoons Parmesan, half-and-half, remaining 3 tablespoons butter, and remaining 3/4 teaspoon salt to grits; stir to combine. Divide grits among 6 bowls; top with shrimp mixture. Sprinkle with scallions and remaining 2 tablespoons Parmesan; drizzle evenly with hot sauce.

Nutrition Facts

369 calories; fat 15g; saturated fat 7g; protein 20g; carbohydrates 38g; fiber 3g; sugars 4g; sodium 698mg.
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