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
Parmesan 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
cooking spray
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
Preparation:
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!
For a printable version CLICK HERE.
Looks yummy. Also, I love the look of your new blog design, have you been tweaking it yourself? Love it!
Thanks Kate! Yes, I’ve been “tweaking” for two weeks now, and am SO ready for it to be done, and all the kinks to work themselves out! Hopefully soon… I love designing, but know just enough about computer programming to get myself into trouble – and then be frustratedly stuck all day. :-p Haha!
I’d do this with quinoa or risotto. I just can’t get into grits. But shrimp, well… I’d do just about anything to have that shrimp sauce! mmmmmmmm.
P.S. Blog’s looking good! I like the new picture and the color scheme and all!
It would be greaaaaat with risotto! But girl, have you tried shrimp and grits? ‘Cause I don’t like grits at. all. Unless it’s shrimp and grits, and then I can’t stop eating them
. Thanks for the encouragement on the blog design front…still tweaking, and tweaking, and tweaking. It’s almost to the not-fun-anymore stage, but I’m slowly getting to where I want to be! Hope your day has been a good one friend.~