- 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.
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.