Healthy-ish Shrimp & Grits
I love shrimp & grits, but it can be really rich and sometimes heavy. This my lightened up version, so I can eat it all the time!
- 3 cups Low Sodium Chicken Broth
- 3 cups Water
- 1-1/2 cups Stone-ground Grits uncooked
- 1 Tbs. Avocado Oil
- 1 cup Chopped Onion I like a medium fine chop
- 3 cloves Garlic, minced
- 2 cups roasted, diced tomatoes you can use canned
- 1 tsp. Worcestershire Sauce you may be able to find a low salt version
- 1/2 tsp. Fresh Ground Black Pepper
- 1 tsp. Kosher Salt
- 1/4 cup Unsalted Butter, divided
- 1 Lb. Large Shrimp (31/40),peeled no deveined
- 1/2 cup Grated Parmesan
- 2-1/2 Tbs. Half-and-half you can also use coconut cream
- 3 ea. Scallions, sliced thinly
- 6 shakes Hot Sauce use a good Southern one
In a medium saucepan, bring chicken broth and water to a boil. Whisk in the grits and bring back to a boil. Reduce heat to low, cover and cook form 5 minutes. Remove lid and give a quick stir. Cover again and remove from heat. Leave covered until ready to use. At least 20 minutes. Heat the avocado oil in a large skillet, add onion and cook until soft and transparent about 8 minutes. Add garlic and cook for an additional minute.Stir in tomatoes, Worcestershire sauce, black pepper, 1/4 tsp. salt and 1 Tbs. butter. Cook over medium heat until butter is melted. Add shrimp and cook until just pink, about 3-5 minutes.
Add most of the Parmesan (leave enough to garnish when serving), half-and-half, remaining butter and remaking salt. Stir to thoroughly combine.
To serve: divide evenly among 6 bowls. Top with shrimp and tomato mixture. Sprinkle with scallions and remaining Parmesan. Give each bowl a shake of the hot sauce. Make sure to put the sauce on the table, too