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Shrimp and Grits - A Healthy Twist
Serves 6 (serving size: 1 cup grits and 1 cup shrimp mixture)
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.
Step 2
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.
Step 3
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.
Serves 6 (serving size: 1 cup grits and 1 cup shrimp mixture)
Ingredients
- 3 cups lower-sodium chicken broth
- 3 cups water
- 1 1/2 cups uncooked stone-ground yellow grits
- 1 tablespoon canola oil
- 1 cup chopped yellow onion
- 1 cup chopped poblano chile
- 2 teaspoons minced garlic
- 2 cups unsalted fire-roasted diced tomatoes
- 1 teaspoon lower-sodium Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt, divided
- 1/4 cup unsalted butter, divided
- 1 pound peeled and deveined raw medium shrimp
- 2 ounces Parmesan cheese, grated (about 1/2 cup), divided
- 2 1/2 tablespoons half-and-half
- 3 tablespoons thinly sliced scallions
- 1/2 teaspoon hot sauce
How to Make It
Step 1Bring 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.
Step 2
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.
Step 3
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.
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