Cleaned Up Shrimp & Grits

I may live in Toronto, but I am a Southern Girl at heart- no matter what the address on my driver’s license may say. As the New Year begins, thoughts turn to “New year, new me” and all the ways we can be a better version of the self we were last year…

However, for a Southerner? Thoughts turn to Mardi Gras- it’s just around the corner, y’all, and so are all of the unique flavors that Louisiana calls it’s own.

Madri Gras as most would recognize it began in the 1800’s when New Orleans began holding parades with masked participants & carriages to celebrate Fat Tuesday, the final day of Revelry before Ash Wednesday (when Lent begins). From parades, to balls, to signature dishes, it’s an amazing time to be in New Orleans.

While visiting the city, most will also indulge in the signature foods of the city: Gumbo, Etouffee, Po’ boys, Red Beans & Rice, and seafood prepared all ways. A dish I grew up loving, whether prepared by my Grammy or by a restaurant, is Shrimp & Grits.

It is a traditional dish, meant for breakfast, but eaten all day and is a rich, buttery, bacon filled dish topped by butter sautéed shrimp and a heap of cheddar cheese. Delicious? Oh yes. Advisable to enjoy daily? Oh no.

Enter my trimmed down and cleaner recipe… It presents the same visually and shares many of the same textures that the classic dish claims while being lower in fat & carbs and more veggie-packed than the original.

Ingredients

*purchase organic when available- serves 4
• 1 bag, frozen “riced” cauliflower (or process yourself)
• 1.5c Almond milk
• ½ lb uncooked shrimp, peeled/ de veined
• Pinch/ to taste: Salt, Cayenne, minced garlic, lemon wedge juice
• ½ each, minced: Red, Yellow, Green Bell Peppers
• Drizzle olive oil
• 2 tbsp flour (of choice, thickening agent)
• ½ cup low sodium vegetable broth
• ½ cup cheese of choice, I suggest skim mozzarella

To prepare

1. Begin “Grits” by combining steamed riced cauliflower, almond milk, broth, and bell peppers in a saucepan. Cook on low-medium heat until boiling, mixing well. When boiling, add flour and reduce heat, stirring to combine into a creamy mixture. An immersion blender may also be used.
2. Sprinkle shrimp with lemon juice and seasoning. In separate pan, prepare shrimp: Heat pan, ring with olive oil, and cook shrimp until pink and cooked through.
3. Pour the shrimp and cheese into the “grits” mixture and stir constantly until the cheese is melted.
4. Pour into 4 bowls to serve.

healthy shrimp and grits nutrphoria