Active Time: 30 MinsTotal Time30 Mins
Yield: Serves 6 (serving size: 1 cup grits and 1 cup shrimp mixture)
This rich and creamy dish proves eating healthier can still feel indulgent at times. The hefty servings satisfy your appetite and keep you full longer. To time this just right, start the vegetables after the grits have been cooking for 10 minutes.
Ingredients
- 3 cups lower-sodium chicken broth
- 3 cups water
- 1 1/2 cups uncooked stone-ground yellow grits
- 1 tablespoon canola oil
- 1 cup chopped yellow onion
- 1 cup chopped poblano chile
- 2 teaspoons minced garlic
- 2 cups unsalted fire-roasted diced tomatoes
- 1 teaspoon lower-sodium Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt, divided
- 1/4 cup unsalted butter, divided
- 1 pound peeled and deveined raw medium shrimp
- 2 ounces Parmesan cheese, grated (about 1/2 cup), divided
- 2 1/2 tablespoons half-and-half
- 3 tablespoons thinly sliced scallions
- 1/2 teaspoon hot sauce
Nutritional Information
- Calories 369
- Fat 15g
- Satfat 7g
- Unsatfat 6g
- Protein 20g
- Carbohydrate 38g
- Fiber 3g
- Sugars 4g
- Added sugars 0g
- Sodium 698mg
- Calcium 14% DV
- Potassium 3% DV
- Calories 369
- Fat 15g
- Satfat 7g
- Unsatfat 6g
- Protein 20g
- Carbohydrate 38g
- Fiber 3g
- Sugars 4g
- Added sugars 0g
- Sodium 698mg
- Calcium 14% DV
- Potassium 3% DV
How to Make It
Step 1
Bring chicken broth and 3 cups water to a boil in a medium saucepan over high. Whisk in grits; reduce heat to medium. Cover and cook, stirring occasionally, until tender, 20 to 23 minutes.
Step 2
Meanwhile, heat oil in a large nonstick skillet over medium-high. Add onion and poblano; cook, stirring often, until onion is softened, 8 to 9 minutes. Add garlic; cook 1 minute. Stir in diced tomatoes, Worcestershire, black pepper, and 1/4 teaspoon salt. Simmer 5 minutes. Add 1 tablespoon butter; cook, stirring often, until butter is melted. Add shrimp, and cook until just pink, 3 to 4 minutes.
Step 3
Add 6 tablespoons Parmesan, half-and-half, remaining 3 tablespoons butter, and remaining 3/4 teaspoon salt to grits; stir to combine. Divide grits among 6 bowls; top with shrimp mixture. Sprinkle with scallions and remaining 2 tablespoons Parmesan; drizzle evenly with hot sauce.
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