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This shrimp and grits recipe get a zesty makeover with a vibrant salsa verde. Any type of whole-grain (or stone-ground) cornmeal will work for these Southern-style grits, but for the best texture, we recommend using medium-ground cornmeal or grits.

Source: EatingWell Magazine, May/June 2014

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total:
1 hr 15 mins
Servings:
4
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Ingredients

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Directions

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  • Heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, for 1 minute. Add cornmeal (or grits), broth, milk, 1/2 teaspoon salt and pepper. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover, reduce heat to a simmer and cook, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour. Let stand 5 minutes before serving.

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  • About 30 minutes before the grits are done, preheat broiler to high.

  • Place tomatillos, onion slices and poblanos on a rimmed baking sheet and broil 3 to 4 inches from the heat source, turning once, until the peppers are blistered and the onion is beginning to color, 5 to 10 minutes.

  • Transfer the tomatillos to a food processor (or blender); puree until smooth. Transfer to a large saucepan. When cool enough to handle, peel the peppers and remove stems and seeds. Chop the peppers and onion and add to the pureed tomatillos along with the remaining 1/4 teaspoon salt; bring to a simmer over medium heat. Cook, stirring, until thickened, about 5 minutes.

  • Meanwhile, cook bacon in a large, heavy skillet over medium heat. Remove to a paper-towel-lined plate; crumble. Add shrimp to the pan and cook, turning once, until just cooked through, 3 to 5 minutes.

  • Stir the bacon and cilantro into the tomatillo sauce. Serve sauce and shrimp over the grits.

Tips

Tomatillos--tart fruits that look like husk-covered green tomatoes--add a savory tang to this charred-tomatillo sauce served with shrimp and grits.

Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

3/4 cup grits, 2/3 cup sauce & 5 shrimp
332 calories; protein 31.2g; carbohydrates 34.5g; dietary fiber 5.6g; sugars 14.6g; fat 9.1g; saturated fat 2.3g; cholesterol 168.4mg; vitamin a iu 1046.7IU; vitamin c 89mg; folate 35.3mcg; calcium 253.5mg; iron 2.5mg; magnesium 106.3mg; potassium 1144.6mg; sodium 709.5mg; thiamin 0.2mg.

2 starch, 3 vegetable, 1/2 low-fat milk, 3 lean meat, 1 fat

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