This recipe is proof that healthy food doesn’t always require lots of time, effort, ridiculous ingredients, and money.
Some of you may remember that, while on my honeymoon earlier this year in Charleston, S.C., I bought a cookbook dedicated solely to one of my favorite dishes, shrimp and grits. Oddly, I haven’t cracked open the book, let alone unpacked it since our move just a week after the honeymoon. Speaking of which, where is that book?
This recipe involves no butter and a relatively small amount of cheese. If you’re still with me after reading the previous sentence, let me explain. Interestingly – thanks to www.cleaneatingmag.com – I noticed that a mixture of Worcestershire sauce, garlic powder, and ground cayenne pepper definitely makes up for the lack of butter. Take that, Paula Deen.
With that being said, I present to you my first recipe on this blog. I hoped to do this sooner, but I did keep my promise that my first recipe would be for shrimp and grits!
- Serves: 2
- Preparation time: 10 minutes
- Total time: 20 minutes
- 2 cups water
- 1/2 cup quick-cooking grits
- 2 Mini Babybel Light
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground cayenne pepper
- Olive oil cooking spray
- 12 ounces medium cooked peeled shrimp, seasoned with Old Bay to taste
- 8 ounces grape tomatoes, halved and sautéed
- 8 ounces baby bella mushrooms, sauteed
- 1 medium red bell pepper, diced and sautéed
In a medium saucepan, bring water to a boil on high heat. Stir in grits, and return to a boil. Reduce heat to medium-low. Cover and cook for 5 minutes or until grits absorb the water. Remove from heat. Stir in Mini Babybel Light, Worcestershire sauce, garlic powder, and ground cayenne pepper. Cover and set aside. Heat a medium nonstick skillet on medium-high and coat with cooking spray. Add shrimp. Cook for 3 minutes, stirring frequently, until warm. Set aside. Divide grits among two dinner plates. Top with shrimp. Garnish with tomatoes, mushrooms, or bell pepper.