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


Step 1:

In a medium stockpot, combine the milk, water and bay leaves. Bring to a boil over high heat.

Step 2:

Gradually add the grits, stirring continuously. 

Step 3:

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.

Step 4:

In a small cast-iron skillet, bring the broth to a simmer over medium heat.

Step 5:

Add the garlic and scallions; sauté for 3 to 5 minutes or until softened.

Step 6:

Add the shrimp, dill, paprika and celery seeds. Cook for about 7 minutes, or until the shrimp are light pink but not overcooked.

Step 7:

Plate each dish with equal amounts of grits topped with shrimp.

Nutrition facts

6 servings

Amount per serving

Calories 197

Total fat 1g

Cholesterol 149mg

Sodium 203mg

Total carbohydrate 15g; dietary fiber 1g; total sugars 3g

Protein 20g

Adapted from
Published August 2022.