Shrimp & grits is a Southern classic, but many recipes are heavy, calorie laden or greasy. This easy shrimp and grits recipe is light (adapted from a Cooking Light recipe) and is quick to make after a long day at work. I serve mine with a side of steamed veggies (Shown here with steamed spinach & diced onions). One of the best parts is that a serving of shrimp n’ grits is only about 350 calories! Lets eat!
On second thought, next time I’ll photograph this on a less “busy” plate!
You’ll need:
- 2 cups low fat milk
- 3/4 cup chicken broth (fat free & low sodium)
- 1 cup of dry quick-cooking grits (found in the hot cereal section at the store)
- 1/4 teaspoon of salt
- 1/2 cup freshly grated Parmesan cheese
- 2 tbs salted butter
- 1/2 of a small, 8 oz container of cream cheese
- 4 tbsp fresh flat leaf parsley, chopped fine
- 4 tbsp chopped fresh chives
- 1 cup of diced onion- white and/or red onion (not pictured)
- 1 tbsp chopped garlic (not pictured)
- olive oil
- 1 tbsp fresh squeezed lemon juice (about half of a lemon worth)
- 2 large egg whites
- 1 pound of peeled, deveined & chopped shrimp
- Hot sauce
Preheat your oven to 375 degrees.
Spray or lightly coat an 11×7 inch baking dish with olive oil or cooking spray. Set aside.
Make sure all of your ingredients are chopped and ready to go before you start the cooking- grits cook fast so you won’t have time to dice all your herbs or juice your lemon as you go!
Heat 2 tsp of olive oil in a small saute pan. Once the pan is hot add the onion & garlic, then a dash or two of hot sauce. Cook for about 7-10 minutes, stirring, until the onions have a nice brown color & have softened completely. Remove from heat.
In a medium sized sauce pan, heat milk & chicken broth on high heat. When it begins to simmer, add the dry grits, stirring with a whisk or fork for 3-5 minutes, until it begins thickening. Turn heat to medium/low and add Parmesan, cream cheese & butter and stir until melted & evenly mixed. Add onions & garlic, stirring. Add chives and parsley, salt and pepper and lemon juice. Stir until mixed. Slowly add the egg whites, stirring quickly as you pour them in (so they don’t start cooking!). Turn off the heat and add the shrimp last, once mixed, spoon or pour evenly into the baking dish.
If you’d like, grate a little more Parmesan cheese on top of the baking dish & place in oven for 20-25 minutes. Remove from oven when it is bubbling and the shrimp are pink. Let sit for 5 minutes before serving with steamed veggies of your choice - enjoy! 