This recipe has been a long time coming….a classic from my hometown of Charleston, SC. I’ve thought long and hard about this for quite some time. Today, I finally had the guts to go ahead and mess with a good thing! Some of the true lovers of this dish may find it blasphemous that I’ve left out butter and sausage, but added in a heaping portion of fresh kale! And on the other hand, some of you may be scratching your head wondering why the heck I’m putting shrimp on grits?! Either way, think what you may about this….but don’t knock it til ya try it. For only 330 calories per serving this dish has really got it going on, y’all 😉
Makes 2 servings @ 330 calories each
Creamy Yogurt and Parmesan Grits:
1/2 c. stone ground grits
1 1/2c. water
1/2 c. plain unsweetened almond milk
1/4 c. plain low-fat or nonfat Greek yogurt
1/4 c. Shredded Parmesan cheese
S&P, to taste
Bring water to boil in a large pot. Stir in grits. Let water come back to boil then turn down to lowest heat. Cook covered, stirring frequently for approx. 10-15 min. Stir in almond milk and continue to stir for another 10 min. until most of the liquid is absorbed. Stir in yogurt and cheese. Season with S&P.
For the Shrimp:
8oz. Shrimp, peeled and deveined
4 cloves of garlic, minced
3/4 c. bell pepper, sliced
1/4 of an onion, sliced
4 mushrooms, sliced
2 c. kale, chopped
1/2 tsp. cooking oil (olive or coconut)
1 c. vegetable broth
Old Bay seasoning
S&P
Sliced green onions, optional garnish
Place shrimp in a small bowl. Season liberally with Old Bay and S&P. Heat oil in a large skillet. Sauté garlic, onions, mushrooms and peppers for approx 6-8 minutes over med-high heat until just beginning to brown. Fold in kale and sauté another 4-5 minutes. Add vegetable broth and bring to simmer then add the shrimp. Cover and cook about 3 minutes. Stir to make sure shrimp are just opaque and cooked evenly. Season with a little more Old Bay and S&P to taste. Serve over a bowl of grits. Garnish with sliced green onions, if desired.
**Note- the calories for this dish are calculated based on a single serving of 1/2 c. of the grits, half of the shrimp (approx. 3oz) and veggies with broth.
What Jenni Cooks 