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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!
Course: Middles
Cuisine: American


  • 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