Shrimp and Tomatoes with Cheese Grits

1 Review
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Photo: Karry Hosford
Yield
6 servings (serving size: 2/3 cup shrimp mixture and 2/3 cup grits)
December 2002
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 329
  • Caloriesfromfat 16%
  • Fat 6g
  • Satfat 2.5g
  • Monofat 1.4g
  • Polyfat 1g
  • Protein 35.3g
  • Carbohydrate 32.8g
  • Fiber 1.9g
  • Cholesterol 187mg
  • Iron 4.2mg
  • Sodium 508mg
  • Calcium 311mg

How to Make It

Step 1

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.

Step 2

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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Ratings & Reviews

rstarrlemaitre's Review

rstarrlemaitre
January 14, 2012
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.