Recipe Image

Shrimp and Grits

  • 30 m
  • 45 m
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.”


    • 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


  • 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.
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