Cumin seeds--toasted to bring out their deep aroma and slightly nutty flavor--add a savory note to the citrus-infused marinade in this shrimp and grits recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). In a medium bowl, combine lime peel, lime juice, oil, garlic and crushed red pepper. Add shrimp; toss gently to coat. Cover and marinate in the refrigerator for 30 to 45 minutes.

  • In a dry medium saucepan, heat cumin seeds over medium heat about 1 minute or until aromatic, stirring frequently. Carefully add broth and the water; stir in grits. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or until mixture reaches desired consistency, stirring occasionally.

  • Meanwhile, heat a large skillet over medium-high heat. Add undrained shrimp to skillet. Cook for 2 to 4 minutes or until shrimp are opaque, turning occasionally.

  • Divide cooked grits among shallow serving bowls; top with shrimp mixture. Sprinkle with mango and sweet pepper. If desired, garnish with parsley and serve with lime wedges.

Nutrition Facts

248 calories; 5.4 g total fat; 0.6 g saturated fat; 129 mg cholesterol; 365 mg sodium. 256 mg potassium; 28.9 g carbohydrates; 1.7 g fiber; 5 g sugar; 21 g protein; 940 IU vitamin a iu; 36 mg vitamin c; 16 mcg folate; 55 mg calcium; 3 mg iron; 38 mg magnesium;