A true southern classic makeover with far less fat, sodium, and calories than the original- plus the addition of nutrient dense spinach! I promise you, none of the flavor is sacrificed here (and I have a pretty high bar set for Shrimp and Grits). Originally from Southern Living, this recipe tastes like it came straight from a 5-Star Charleston Restaurant. And the best part? You can throw it together in no time flat – less than 30 minutes, easy! Shall we all have a round of applause?
Lightened Up Shrimp and Grits
1/4 teaspoon salt
1 cup uncooked quick-cooking grits
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper
Creamy Shrimp Sauce:
1 pound unpeeled, medium-size raw shrimp (4 1/50 count)
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 1/4 cups low-sodium fat-free chicken broth
1/2 cup chopped green onions
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon Srirachi sauce
2 cups firmly packed fresh baby spinach
1. Prepare Parmesan Grits: Bring 1/4 tsp. salt and 4 cups water to a boil in a medium saucepan; gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper. Keep warm.
2. Prepare Creamy Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet. Reduce heat to medium. Add oil; heat 30 seconds. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth and next 5 ingredients; cook 2 to 3 minutes or until thickened. Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted. Serve immediately over grits. -
***Note: This is equally delicious with less shrimp than it calls for, and to cut down on prep time even more, you can use frozen pre-cooked shrimp – just thaw under cold running water, and throw it in with the spinach at the very end!
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