Shrimp and Grits

Shrimp and Grits

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From: Diabetic Living Magazine

Onion and garlic season the shrimp, which is served on a bed of grits and topped off with cheese and green onions in this simple recipe.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1¼ pounds fresh or frozen medium shrimp in shells
  • 1 (14 ounce) can reduced-sodium chicken broth
  • 1½ cups fat-free milk
  • 1 cup regular grits
  • 2 teaspoons olive oil
  • 1 large onion, thinly sliced and separated into rings
  • 2 cloves garlic, minced
  • 1 tablespoon snipped fresh parsley
  • ½ cup shredded reduced-fat cheddar cheese (2 ounces)
  • ¼ cup sliced green onions

Preparation

  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired; set aside. In a medium saucepan, combine broth, milk, and grits. Bring to boiling; reduce heat. Cover and simmer for 4 to 5 minutes or until grits are desired consistency, stirring occasionally.
  2. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender and lightly browned. Remove onion mixture from skillet and set aside. Add shrimp to hot skillet; cook over medium heat for 2 to 4 minutes or until shrimp are opaque, turning occasionally. Stir in onion mixture and parsley.
  3. Divide grits among six shallow bowls; top with shrimp mixture. Sprinkle with cheese and green onions.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 274 calories; 6 g fat(2 g sat); 2 g fiber; 30 g carbohydrates; 27 g protein; 15 mcg folate; 152 mg cholesterol; 5 g sugars; 473 IU vitamin A; 5 mg vitamin C; 272 mg calcium; 3 mg iron; 384 mg sodium; 330 mg potassium
  • Nutrition Bonus: Calcium (27% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 2 starch

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