Recipes · Main Dishes · Seafood
Dr. Ann’s Southern Shrimp & Grits
- Meal
- Main courses
- Issue
- January 2014
From the featureMission Nutrition
Ingredients
- 2 cups water
- 2 cups 1% milk
- 2 tsp. kosher salt
- 1/2 stick Smart Balance 50/50 Butter Blend
- 1 cup stone-ground grits
- 3 Tbs. extra-virgin olive oil
- 1/2 green bell pepper, finely diced
- 1 small yellow onion, finely diced
- 1 1/2 lbs. fresh or frozen shrimp, peeled
- 1 Tbs. Worcestershire sauce
- 2 cloves garlic, minced
- 3 Tbs. ketchup
- 1 tsp. Dijon mustard
- Juice of one-half lemon
Method
Place water, milk, salt, and Smart Balance in a heavy sauce pan and bring to a boil. Slowly add grits, whisking constantly with wire whisk. Bring back to a boil. Cover, reduce heat, and simmer whisking every five minutes until cooked (about 25 minutes). Add additional milk as needed for desired consistency.
Heat a large skillet over medium heat, add oil, and sauté the bell pepper and onion until tender. Add shrimp and cook over medium/high heat, stirring until shrimp are pink (about four to five minutes). Reduce heat to low. Add Worcestershire sauce, garlic, ketchup, and mustard. Stir, cover, reduce heat to very low and simmer for seven minutes. Serve immediately over grits.
From “Mission Nutrition.”
