11 Feb Shrimp and Grits
Shrimp and Grits
This Southerner meal is one of the first truly American foods. Embraced by the South, grits (or hominy) when combined with a Protein is a quick, tasty and delicious feast. Although the reaction to grits is mixed outside of the Southern states, this recipe is a great introduction to why grits are so loved along the coastal states stretching from Louisiana to the Carolinas.
Servings: 4 people
- Heavy Saucepan
- Stove Top
- 1½ lbs medium shrimp peeled halved lengthwise and deveined if you wish (frozen works also)
- 1 Juice of Lemon
- Tabasco or other hot pepper sauce
- 1½ cups stone-ground grits not instant or quick cooking
- 1 small onion finely chopped (optional)
- ¼ cup finely chopped green pepper
- 1 clove garlic minced
- ½ cup thinly sliced scallions
- 2 tbsp unbleached all-purposed flour
- 1 cup reduced sodium vegetable or chicken stock
- 2 tbsp Smart Balance or Earth Balance buttery spread
- 1 cup grated medium to sharp low fat cheddar cheese (about ¼ pound)
- Combine the shrimp with half the lemon juice and two or three splashes of hot pepper sauce. Then allow to sit while you begin the grits and gravy. Make the grits in a large heavy saucepan, first bringing 6 cups of water to a boil. Whisk in the grits a few handfuls at a time. Note: no need to be alarmed with the initial bubbling. When you have added the grits, reduce the heat to a VERY low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more frequently toward the end.
- While the grits simmer, begin the process of making the gravy. Melt 1 tablespoon of butter and stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, and continue to sauté for 5 minutes longer. Stir in the stock and cook for 5 minutes longer. Remove from the heat and finish the grits.
- When the grits are thick and creamy, stir in 1 TBSP butter followed by the cheese. Add a splash of hot pepper sauce. Cover the grits while you finish the gravy.
- Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy. Sprinkle rest of lemon juice.
Approximate nutritional analysis per serving: 343 calories (45.9 grams of protein, 22.9 grams of carbohydrates, 6.8 grams of fat, 1.3 grams of fiber).