Spicy shrimp with creamy cheese grits
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Grits, finely ground hulled corn kernels, are an institution in the South. They’re prepared in a variety of ways, including as a side dish, pudding, or soufflé, as well as for breakfast. The savory combination of shrimp and grits is particularly popular in the Carolinas.
Ingredients
Canola oil
2 tsp
Onion
1 small, finely chopped
Chicken broth
3 cup(s)
Uncooked corn grits
¾ cup(s), quick-cooking
Reduced fat cheddar cheese
2 oz, shredded (1/2 cup)
Garlic
2 clove(s), minced
Raw, shrimp, mixed species (may have been previously frozen)
1¼ pound(s), peeled and deveined
Paprika
½ tsp, smoked
Crushed red pepper flakes
¼ tsp
Lemon juice canned or bottled
1½ tsp
Fresh parsley
2 Tbsp, coarsely chopped
Instructions
1
Heat 1 teaspoon oil in medium saucepan over medium heat. Add all but 2 tablespoons onion to saucepan. Cook, stirring, until softened, about 3 minutes. Add broth and bring to boil. Stir in grits. Cook, stirring constantly, until thickened, 4–5 minutes. Remove saucepan from heat; stir in Cheddar until melted. Keep warm.
2
Heat remaining 1 teaspoon oil in large skillet over medium-high heat. Add reserved 2 tablespoons onion and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add shrimp, paprika, and pepper flakes. Cook, stirring constantly, until shrimp are just opaque in center, 4–5 minutes. Sprinkle with lemon juice. Divide grits evenly among 4 plates or bowls and top with shrimp and parsley.
3
Serving size: about 12 shrimp and 3/4 cup grits
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