SHRIMP AND GRITS

Tonight's supper was a big hearty bowl of shrimp and grits minus the guilt. This recipe was given to me by a co-worker. She found it in a Southern Living Magazine. According to the recipe it only has 235 calories per serving and 6.1g of fat (that is for 1/2 cup of grits and 1/3 cup sauce). It was very good, had a little heat, but not much and once you started eating the heat went away..so if you like them spicy I would add more hot sauce or some cayenne. And of course I added my little touch to the original recipe, so the calories and fat may be a little more but not a lot. The basmati rice in the picture is for mama, she doesn't eat grits....I'm sure she is not a true southerner. 

Ingredients

Grits:

1/2 tsp salt

2 c water

2 c skim milk

1 1/4 c quick-cooking grits

1/2 c fresh Parmesan cheese, grated

1/2 tsp fresh ground black pepper

In a medium sauce pan bring salt, water and milk to a boil. Gradually whisk in grits. Cover and cook on medium low, stirring occasionally. Cook for about 8 minutes or until grits and done and thickened (you want them very thick so they will not be runny when the sauce is added). Whisk in Parmesan cheese and black pepper. Keep warm. 

Shrimp and Sauce:

1 T olive oil

1 8oz Baby Bella mushrooms, sliced

1 lb medium size raw shrimp, peeled and deveined (41/50 count)

1/4 tsp fresh ground black pepper

1/8 tsp salt

non-stick cooking spray

1 T Olive Oil

1 T all-purpose flour

1 1/4 c low sodium fat free chicken broth

2 garlic cloves, minced

1 T fresh lemon juice

1/4 tsp salt

1/8 tsp fresh ground black pepper

1/4 tsp hot sauce

1/2 c green onions, chopped

2 c firmly packed fresh baby spinach

Mushrooms:

In a nonstick skillet heat 1 tablespoon of Olive Oil over medium high heat. Cook sliced mushrooms until tender and browned. (HINT: do not season mushrooms until they are cooked completely, they will turn watery in the pan if you salt them in the beginning.) Once mushrooms are browned you can season to taste. Remove mushrooms from pan and set aside. 

Shrimp:

Season shrimp with salt and pepper. Spray your non-stick pan with cooking spray and add shrimp. Cook shrimp over medium high heat for 1-2 minutes on each side or just until shrimp turns pink, be careful not to over cook. Remove from pan and set aside. 

Sauce:

Reduce heat to medium. Add 1 T Olive oil, heat for about 30 seconds. Whisk in flour and cook for 30 seconds to 1 minute. Whisk in broth and add garlic, lemon juice, salt, pepper, hot sauce and green onions. Cook about 3-5 minutes or until sauce starts to thicken. Add spinach, mushrooms and shrimp to sauce and cook for another 1-2 minutes or until spinach is slightly wilted. Serve immediately over grits. Can garnish with lemon zest, green onions and some fresh Parmesan cheese if you like.