Spicy Shrimp and Grits

A classic Low Country dish that can now be found in Southern-inspired restaurants across the country.

March 28, 2011

Here's a take on a classic Low Country dish that can now be found in Southern-inspired restaurants across the country. Use Creole seasoning in place of Old Bay for added flavor.  Be sure and use wild caught shrimp, if available. Serve with a salad of fresh greens straight from the garden, drizzled with good olive oil and a squeeze of citrus and lots of herbs.

Serves: 2
Cook: 30 min
Total: 30 min

  • 1/2 cup quick-cooking grits
  • 1/4 cup chopped smoked sausage
  • 1 cup low-sodium chicken broth
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 tsp old bay seasoning
  • 4 scallions, sliced thin
  • 1/2 tbsp canola oil
  • 1/2 medium yellow onion, minced
  • 1/2 medium green bell pepper, minced
  • 2 cloves garlic, minced
  • 12 oz medium shrimp, peeled and deveined
  • 2 plum tomatoes, chopped
  • Salt and pepper
  • Hot sauce

1. Prepare the grits according to package directions, using chicken broth instead of water. When they're cooked, stir in the cheese, scallions, and some salt and pepper. Cover.

2. Heat the oil in a medium saute pan or cast-iron skillet on medium. Add the smoked sausage, onion, pepper, and garlic, and cook until lightly browned, 5 to 7 minutes.

3. Add shrimp, tomatoes, and Old Bay seasoning, and cook until the shrimp are pink and firm. Add salt, pepper, and hot sauce to taste. Serve the shrimp over the hot grits and garnish with scallions.

Serving Suggestions
Eat with spinach sauteed with olive oil, sliced garlic, and pepper flakes

Nutritional Facts per serving
Calories     478.3 cal
Fat     20.8 g
Saturated fat     8.4 g
Cholesterol     298.1 mg
Sodium     816.4 mg
Carbohydrates     23 g
Total sugars     4.9 g
Dietary fiber     3.3 g
Protein     49.2 g

Courtesy of the Rodale Healthy Recipe Finder.


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