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Shrimp and Grits

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

For a sweet and spicy meal, I serve shrimp and vegetables in a honey, lemon juice, pepper sauce alongside dressed-up grits. It's my fresh spin on the southern classic. —Judith King, Madisonville, Tennessee
Shrimp and Grits Recipe photo by Taste of Home

Ingredients

  • 2 cups water
  • 1 cup fat-free half-and-half
  • 4 teaspoons butter, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup quick-cooking grits
  • 1/4 cup ketchup
  • 1 tablespoon honey
  • 2 teaspoons lemon juice
  • 1/2 to 1 teaspoon hot pepper sauce
  • 3 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 cup shredded reduced-fat cheddar cheese

Directions

  1. In a large saucepan, bring water, half-and-half, 2 teaspoons butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat.
  2. Meanwhile, in a small bowl, mix ketchup, honey, lemon juice and pepper sauce. In a large skillet, heat remaining butter over medium-high heat. Add celery and onion; cook and stir until tender. Add shrimp; cook and stir until shrimp turn pink. Stir in ketchup mixture.
  3. Stir cheese into grits. Serve shrimp mixture with grits.

Nutrition Facts

1/2 cup shrimp mixture with 3/4 cup grits: 388 calories, 11g fat (7g saturated fat), 198mg cholesterol, 823mg sodium, 42g carbohydrate (14g sugars, 3g fiber), 30g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.

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