Try shrimp and grits in skewer form. These skewers feature polenta cubes, shrimp, and grape tomatoes. 

Katie Barreira
Recipe by Cooking Light October 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 2 skewers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine olive oil and melted butter in a small bowl. Stir in tarragon. Cut polenta into 16 cubes. Thread 2 polenta cubes, 3 shrimp, and 2 grape tomatoes alternately onto each skewer. Heat a grill pan over high heat. Coat pan with cooking spray. Coat skewers with cooking spray. Add skewers to pan; grill 2 to 3 minutes on each side or until shrimp are done. Remove skewers from heat; brush with butter mixture. Sprinkle with salt and pepper.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

217 calories; fat 6.6g; saturated fat 2.4g; mono fat 2.5g; poly fat 0.5g; protein 10g; carbohydrates 28g; fiber 3g; cholesterol 62mg; iron 2mg; sodium 388mg; calcium 54mg.
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