Scallion grits with shrimp
By Julie Davis Canter Aug 22, 2022 • 20 min
This diabetes-friendly southern comfort recipe is rich in flavor and made with nutrient-dense stone-ground corn grits.
- 1 1/2 c. fat-free milk
- 1 1/2 c. water
- 2 bay leaves
- 1 c. stone-ground corn grits
- 1/4 c. seafood broth
- 2 garlic cloves, minced
- 2 scallions (green onions), white and green parts, thinly sliced
- 1 lb. medium shrimp, shelled and deveined
- 1/2 tsp. dried dill
- 1/2 tsp. smoked paprika
- 1/4 tsp. celery seeds
In a medium stockpot, combine the milk, water and bay leaves. Bring to a boil over high heat.
Gradually add the grits, stirring continuously.
Reduce the heat to low, cover and cook for 5 to 7 minutes, stirring often, or until the grits are soft and tender. Remove from the heat and discard the bay leaves.
In a small cast-iron skillet, bring the broth to a simmer over medium heat.
Add the garlic and scallions; sauté for 3 to 5 minutes or until softened.
Add the shrimp, dill, paprika and celery seeds. Cook for about 7 minutes, or until the shrimp are light pink but not overcooked.
Plate each dish with equal amounts of grits topped with shrimp.
Amount per serving
Total fat 1g
Total carbohydrate 15g; dietary fiber 1g; total sugars 3g
Adapted from mayafellernutrition.com
Published August 2022.