Scallion grits with shrimp

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.

6 servings

Calories 197

Total fat 1g

Cholesterol 149mg

Sodium 203mg

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

Protein 20g

Adapted from mayafellernutrition.com
Published August 2022.