'Skinny Mom' Brooke Griffin grew up in the south, so she knows a thing or two about shrimp and grits.
Brooke tweaked this recipe to be skinnier, tastier and still creamy and cheesy.
Recipe: Southern Shrimp and Grits
Prep time: 5 minutes
Cook time: 10 minutes
Yield: 4 servings
Serving size: 1 cup of grits and about 10 shrimp
2¼ cups low-sodium chicken broth
1½ cups fat-free milk
1¼ cup Quaker® Quick 5-Minute Grits
½ teaspoon salt
1 cup shredded Wisconsin sharp white cheddar cheese
½ teaspoon black pepper
1 pound medium shrimp (about 40), peeled and deveined
1 tablespoon Old Bay seasoning
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
4 green onions, thinly sliced
In a medium saucepan, bring the chicken broth and milk to a boil. Gradually whisk in the grits and salt. Reduce the heat to medium-low, cover, and cook the grits, stirring occasionally, until they start to thicken, about 5 minutes. Remove from the heat and stir in the cheddar and pepper.
In a large resealable bag, add the shrimp and Old Bay. Seal the bag and give it a few shakes to evenly coat the shrimp with the seasoning.
In a large skillet, heat the olive oil over medium heat. Add the garlic and green onions and cook until the green onions begin to soften, 1 to 2 minutes.
Add the shrimp to the skillet and cook on both sides until cooked through, 3 to 5 minutes.
To serve, spoon 1 cup of the grits into a bowl and top with about 10 shrimp.
Per Serving: (1 cup of grits and about 10 shrimp)