Monday, June 27, 2016

Shrimp and Grits

     Is there anything better than Shrimp and Grits!?  What if you could have a healthy version and have it often!?  I think that would be down right swell.  To prove my point, we will let the math speak for itself.  Each of the 6 hearty servings are only 332 calories, 35g net carbs and 31g protein.  The charm of this Southern dish is quickly becoming my True North!

Ingredients for 6 servings~
3 ears of Sweet Corn, husked
1 Tablespoon Extra Virgin Olive Oil
1 sweet Vidalia Onion, diced
1 Tablespoon chopped fresh Garlic
Dash Cayenne
3.5 cups Water
1 Tablespoon Chicken Base or 3 Chicken Bouillon Cubes
1 cup 2% Milk
1 cup Grits (not Instant)
2 pounds large Shrimp, raw and shelled
3 slices Turkey Bacon, cooked and crumbled
1 Roma Tomato, diced and drained on paper towel for as long as possible
Diced Green Onions for garnish
Dash Pepper for garnish

     Grate 2 Ears of Corn on large holes of grater and set aside, then cut the Corn off that last Ear and set aside.  Heat EVOO in skillet, add diced Onion, Garlic and Cayenne til golden brown on low medium, may take 30 minutes.  Meanwhile, add Water, Chicken Base, and Milk to saucepan and bring to boil, reduce to simmer and stir in Grits, continue to simmer for 25-30 minutes stirring often, or just follow package directions.  When done, stir in grated Corn and set aside for 5 minutes.  After Onions are cooked, add Corn Kernals til cooked and beginning to brown, then add Shrimp til pink.  When ready to serve, add 3/4 cup cooked Grits, and top with 1/6 of Shrimp mixture.  Garnish with Bacon, Tomato, Onion and dash Pepper.  Enjoy  :)

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