Shrimp And GritsFresh Off the Griddle
This southern speciality is perfect for breakfast, lunch, or dinner.
Recipe by Pro Basketball Player and Registered Dietitian Briana Butler
- 1 pound medium raw shrimp (peeled & deveined)
- 2 teaspoons blackening seasoning
- 1 teaspoon olive oil
- 1⁄2 cup diced yellow onions
- 1⁄2 cup chopped red bell peppers
- 1⁄2 cup chopped green bell peppers
- 1⁄2 cup chopped yellow bell peppers
- 14 1⁄2 ounces canned diced tomatoes
- 1 cup grits
- 1 cup water
- 3 cups milk, 2% fat
- 1⁄2 tablespoon salted butter
- 1⁄4 teaspoon salt
- 2 chopped green onions
- 2 cloves of garlic
Shrimp & Grits
- In a large bowl, season shrimp with blackening seasoning and set aside.
- In a medium skillet, heat olive oil over medium-high heat.
- Add in garlic, bell peppers and onion, and saute until tender. Set aside.
- Add shrimp to the pan and toss until thoroughly cooked.
- Add in onion mixture and strained diced tomatoes. Cover and simmer for about 10 minutes, uncover and simmer for 5 more minutes.
- Boil water and milk in a large sauce pot.
- Once boiling, add in grits, reduce heat and cook until desired thickness, stirring occasionally.
- Once cooked, remove the grits from the heat and stir in the butter and salt.
- Top with shrimp mixture and green onion, and enjoy!
- Traditional shrimp and grits may also have bacon; you could always add a bit on top to fulfill that extra flavor component.
- This tastes best hot off the stove, but if you plan to eat it a bit later, be sure to remove the grits from the pot and transfer them to a bowl. That way they won’t be too thick!
Protein 33g, Total Fat 7.2g, Carbs 47g, Calories 377kcal, Fiber 5.4g, Calcium 330mg, Iron 2.63mg, Folate 67DFE, Fruits 0 servings, Vegetables 1.41 servings, Saturated Fat 3.43g, Sodium 878mg, Added Sugar 0g.