Living in West Virginia has introduced us to a sort of Southern style of living. In fact, this area is what I like to call “North Southeast”. We are right about at the beginning of where the Southeast ends and the Northeast begins. But recipes and cooking in this area are definitely geared towards a more Southern style. Shrimp and grits is a classic Southern style dish and, like pizza and Buffalo wings in New York, you can ask any Southern cook about their take on the perfect recipe and you’ll be bombarded with hundreds of different ways to enjoy this dish.
Grits are actually made of ground up hominy, which is the dried kernel of corn, and are loaded with fiber. They are a bit high in carbs, but they contain almost no sugar, and are loaded with iron and vitamin B.
When I was younger if you mentioned the word “grits” to me, I automatically made a face. I mean, it’s grits. Even the name doesn’t sound appealing, does it? Oh, who am I kidding, as an adult, I made that face, too. It wasn’t until I was out with some girlfriends a few years ago that I was introduced to cheesy grits…with shrimp…and you all know how I love me some shrimp…and cheese. That dish changed my views about grits. Now, don’t get all excited, I’m not going to be bombarding this blog with grits recipes. My grits repertoire is limited…to this one recipe. So if you have others, please share!
This is a super quick dinner idea (my favorite kind) so get all of your ingredients together and get to it. Yum!
3 cups fat free low sodium chicken broth
1 cup old fashioned grits (instant grits seem to be frowned upon by real Southern cooks, so do them some justice and use the real stuff)
½ cup 2% shredded cheddar cheese
½ cup shredded parmesan cheese
1 tsp olive oil
6 slices ultra-thin deli ham, chopped
1 ½ lbs large/jumbo shrimp, peeled and deveined
Juice of one lemon
3 tsp low sodium Worcestershire sauce
2 tsp finely minced garlic
1 T chopped fresh parsley
Salt & Pepper to taste
In a medium saucepan, boil the chicken broth over medium heat. Slowly stir in the grits and reduce heat to med/low. Cover and simmer for approximately 12 minutes stirring occasionally. Remove from heat and mix in the cheeses, stirring until melted. Cover and set aside.
In a large skillet heat olive oil over med/high heat and add ham when hot. Cook the ham until it is a little bit crispy – about 3 minutes – remove to a paper towel and set aside.
In the same pan, cook the shrimp for about 3 minutes, sprinkling with salt and pepper to taste. Flip the shrimp about halfway through, and cook until no longer pink.
Add the lemon juice, Worcestershire sauce, and garlic and stir. Heat through to a low simmer and remove from heat. Stir in the ham.
Spoon grits onto plates and top with shrimp mixture and parsley. Be sure to include sauce, the combination is divine! Serve and enjoy!
Calories 462 / Carbs 38g / Fat 11g / Protein 52g / Fiber 1g / Sodium 794mg
Let me know what you think!
Let me know what you think!