Healthier Shrimp & Grits

Shrimp & Grits are a classic Southern Dish that I think everyone loves (I Know I do!) But they are not exactly on the healthier side of things especially with all the butter, heavy cream, and gravy. I was looking for other healthier recipes for shrimp when I came across this recipe by Sanoli of The Foodie Physician & I have to say I am so happy I found this & her blog (Recipes & Pictures) is amazing!  I LOVE this recipe and decided to give it a try with a few changes.

Here’s what you will need for the grits

¾ cup stone ground grits

1/4 cup grated Parmesan cheese

1 2/3 cup reduced sodium chicken stock

1 cup Soy Milk (or Skim Milk)

1/4 cup shredded pepper jack cheese

Shrimp:

1 lb large shrimp peeled, deveined, & no tails

4 teaspoons Cajun seasoning (see below for mix)

4 teaspoons olive oil

3/4 cup chopped red bell peppers

5 teaspoons minced garlic

¾ cup less sodium chicken stock

1 cup chopped onions

2 teaspoons fresh lemon juice

2 teaspoons spelt (or almond) flour

For the Cajun Seasoning:

1 teaspoon Oregeno
2 teaspoons Thyme
1 tablespoon onion powder
1 tablespoon garlic powder
1 1/2 teaspoon black pepper

2 teaspoons white pepper

1 teaspoon Cayenne pepper

2 1/2 tablespoons paprika

First, in a heavy sauce pan add your chicken stock, milk, & grits to a boil (be careful it will boil over quick!) Cover the sauce pan & reduce heat to simmer, stir occasionally (trust me they will stick!) for about 18-20 minutes. Remove lid and cook uncovered and stir in both cheese. (The Grits for most Shrimp & Grits Recipes are thicker, Keep uncovered and simmering until desired thickness, you can always add a little greek yogurt to help thicken as well) Set aside & keep warm.

Next, sprinkle your Shrimp with the cajun seasoning(I actually put mine in a gallon storage bag, closed & shook until they were all covered). In a deep skillet, heat 2 teaspoons olive oil, add shrimp and cook until they just turn pink (don’t let them cook completely) place them in a bowl and set aside.

Now, in your skillet, on medium heat, heat remaining olive oil, add your onions, red bell peppers & garlic. Cook until they are almost soft, add in almond flour & cook another minute, add the chicken stock & cook until it thickens then add lemon juice. Add the shrimp back to the skillet & stir. Cook another couple of minutes until the shrimp are completely cooked.

Once shrimp is cooked you can serve spooned over the Parmesan Grits.