Sunday, March 8, 2015

Chili Garlic Shrimp with Creamy Corn Grits


Now this is a warm hug in a bowl. 

A few of my friends were recently traveling in New Orleans and their posts got me in the mood for some southern cooking. I have shrimp quite often, but I hadn't eaten grits since my trip to South Carolina years ago. The classic combo of shrimp and grits is so yummy, but often very calorie-laden. This version of grits is cheese-free and instead of cream, I used Greek yogurt. The flavor is still so delicious! 

If you have any leftover grits, they are wonderful for breakfast with a side of maple turkey or veggie  breakfast sausage.


1. Preheat oven to 375. Coat an 8x8 baking dish with cooking spray.
2. Bring milk to a simmer in a saucepan over medium heat. Whisk in grits and cook, whisking constantly, for 5 minutes, or until all liquid is absorbed and grits are creamy.




3. Stir in yogurt, corn, onion, egg, salt and pepper. Spread mixture evenly in the prepared baking dish and cook for 25 minutes.




4. During the last few minutes the grits are cooking, heat olive oil in a large skillet over medium-high heat. Add garlic and shallot and cook for 30 seconds. Add shrimp and cook for 1 minute. Stir in spices and lemon juice then remove pan from heat.





5. Scoop creamy grits into bowls and top with the warm shrimp mixture.


Chili Garlic Shrimp with Creamy Corn Grits
Serves 4

All you need:
3 cups 2% milk
1 cup quick cooking grits
1 cup plain Greek yogurt
1 (14.5 oz.) can creamed corn
1 bunch green onion, sliced thin
1 egg, beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Nonstick cooking spray

2 tablespoons olive oil
4 garlic cloves, minced
1 shallot, minced
1 pound shrimp, peeled & deveined
2 tablespoons chili powder
2 teaspoons smoked paprika
1/4 teaspoon salt
Juice of 1 lemon

All you do:
1. Preheat oven to 375. Coat an 8x8 baking dish with cooking spray.
2. Bring milk to a simmer in a saucepan over medium heat. Whisk in grits and cook, whisking constantly, for 5 minutes, or until all liquid is absorbed and grits are creamy.
3. Stir in yogurt, corn, onion, egg, salt and pepper. Spread mixture evenly in the prepared baking dish and cook for 25 minutes.
4. During the last few minutes the grits are cooking, heat olive oil in a large skillet over medium-high heat. Add garlic and shallot and cook for 30 seconds. Add shrimp and cook for 1 minute. Stir in spices and lemon juice then remove pan from heat.
5. Scoop creamy grits into bowls and top with the warm shrimp mixture.

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