Skinnytaste healthy version of a Southern classic.
- 1 bay leaf
- 1 teaspoon kosher salt
- black pepper freshly ground
- shrimp
- 1 teaspoon old bay seasoning
- 1/2 tablespoon unsalted butter
- 1/4 cup shallots minced
- grits
- 2 cups reduced-sodium chicken broth
- 1 1/4 cups fat-free milk
- 1 cup quick-cooking grits (not instant)
- 1 ounce havarti cheese shredded (1/3 cup)
- 1 tablespoon pecorino romano cheese grated
- 24 (about 1 lb.) jumbo shrimp peeled and deveined
- 1 1/2 teaspoon olive oil
- 2 ounce lean smoked ham steak finely chopped
- 1/2 cup canned fire-roasted diced tomatoes with green chil drained (i recommend muir glen)
- 2/3 cup reduced-sodium chicken broth
- 1 tbsp. parsley chopped fresh
- 1 lemon wedge
- 3 tbsp. scallions for garnish
- Carbohydrate 41.8472454758539 g
- Cholesterol 11.5713655952609 mg
- Fat 5.02603148373326 g
- Fiber 2.81457495117188 g
- Protein 10.7727378925031 g
- Saturated Fat 2.6905708463708 g
- Serving Size 1 1 Serving (450g)
- Sodium 1018.67700596073 mg
- Sugar 39.032670524682 g
- Trans Fat 0.960723155207509 g
- Calories 246 calories
Step-by-step
- In a medium pot, combine ? cup water, the chicken broth, milk and salt and bring to a boil over medium heat.
- Slowly stir in the grits.
- Return to a boil, reduce the heat to the lowest setting, cover with a fitted lid, and simmer, stirring every 5 minutes or so to prevent the grits from sticking to the bottom, adding more water if necessary, until smooth like cream of wheat, 28 to 30 minutes.
- Stir in the butter and cheeses, remove the pan from the heat, and keep warm.
- Sprinkle the shrimp with Old Bay.
- Heat a large saute pan over high heat.
- Add 1 teaspoon of the olive oil and the shrimp and cook until browned, about 1 minute.
- Flip the shrimp and cook 1 more minute or until opaque.
- Transfer the shrimp to a plate.
- Reduce the heat to medium-low and add the remaining ? teaspoon oil and the ham.
- Cook until slightly browned, 3 to 4 minutes.
- Add the shallots and cook, stirring, until golden, 2 to 3 minutes.
- Add the drained tomatoes, chicken broth, bay leaf, and black pepper to taste.
- Increase the heat to medium and simmer until the sauce thickens and reduces slightly, 8 to 10 minutes.
- Remove the pan from the heat, add the shrimp and parsley, and finish with a squeeze of lemon juice.
- Stir well and discard the bay leaf.
- Divide the grits among 4 serving plates and spoon the shrimp and sauce over the top of each. Sprinkle with scallions and serve.
Swapping quick-cooking grits for instant varieties alters the starch gelatinization entirely, yielding a watery porridge instead of a velvety base. Quick-cooking cornmeal contains precooked, dehydrated particles that hydrate faster than stone-ground types, yet they still demand sustained simmering to eliminate a gritty mouthfeel. When cooking the base, maintain a low heat setting and stir every five minutes to prevent scorched starches from bonding to the bottom of the pot. Neglecting this mechanical agitation allows hot spots to form, resulting in uneven hydration throughout the pan.
Shrimp proteins toughen rapidly under excessive heat. Searing jumbo shrimp for precisely one minute per side in a smoking-hot skillet induces proper browning via the Maillard reaction without overcooking the interior. Removing the crustaceans before building the pan sauce protects them from thermal abuse, allowing the ham, shallots, and fire-roasted tomatoes to simmer for eight to ten minutes until the liquids reduce and concentrate properly. Reintroducing the shrimp off the heat source gently warms them through in the residual pan warmth.
Adjusting the dairy ratio provides a simple path to altering richness without compromising the final consistency of the dish.
