Skinny Mom’s southern shrimp and grits

In the South, grits are more of a dinner staple than a breakfast side dish. It wasn’t until I moved up North that I noticed how often they’re served for breakfast. These grits are so creamy and cheesy, you’ll want to serve them up for breakfast, lunch, and dinner!

Prep Time: 5 minutes | Cook Time: 10 minutes

Serves: 4 | Serving Size: 1 cup of grits, 10 shrimp

2¼ cups low-sodium chicken broth (I like Pacific Organic)

1½ cups fat-free milk

1¼ cups Quaker Quick 5-Minute Grits

½ teaspoon salt

1 cup shredded Wisconsin sharp white cheddar cheese(I like Sargento Artisan Blends)

½ teaspoon black pepper

1 pound medium shrimp (about 40), peeled and deveined

1 tablespoon Old Bay seasoning

1 tablespoon extra virgin olive oil

2 teaspoons minced garlic

4 green onions, thinly sliced

In a medium saucepan, bring the chicken broth and milk to a boil. Gradually whisk in the grits and salt. Reduce the heat to medium-low, cover, and cook the grits, stirring occasionally, until they start to thicken, about 5 minutes. Remove from the heat and stir in the cheddar and pepper.

Put the shrimp and Old Bay in a large resealable bag. Seal the bag and give it a few shakes to evenly coat the shrimp with the seasoning.

In a large skillet, heat the olive oil over medium heat. Add the garlic and green onions and cook until the green onions begin to soften, 1 to 2 minutes.

Add the shrimp to the skillet and cook on both sides until cooked through, 3 to 5 minutes.

To serve, spoon 1 cup grits into a bowl and top with about 10 shrimp.

Skinny sense: Do you know how shrimp get their pink color? A crazy little thing called astaxanthin! It’s a carotenoid that can also act as a potent antioxidant, which protects the skin from premature aging. Do you need another reason to prepare this dish?

Calories 425 • Fat 14g • Carbohydrate 46g • Fiber 3g • Sugar 5g • Protein 31g