Low Country shrimp and grits

Ingredients

• Cornmeal

  Whole-grain, yellow

  ½ cup or 61g

• Cheddar or colby cheese

  Low fat

  ¼ cup, shredded or 28g

• Onions

  Sweet, raw

  1 onion or 331g

• Celery

  Raw

  2 stalk, medium or 80g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Shrimp

  Crustaceans, mixed species, cooked, moist heat

  10 oz or 284g

• Wheat flour

  White, all-purpose, enriched, bleached

  2 tbsp or 16g

• Vegetable Broth

  Broth - Campbell's

  1 cup or 224g

• Worcestershire sauce

  1 tbsp or 17g

Directions

1. 1 Cook the grits In a medium sauce pot, bring 2 cups (4 cups) lightly salted water to a boil. Add the cornmeal in a thin stream, whisking constantly. Reduce to a simmer and cook, whisking occasionally, until the cornmeal is tender and the mixture is creamy, 4 to 6 minutes. Stir in the cheddar, 1 to 2 tablespoons butter (from your pantry), if using, and 2 tablespoons (¼ cup) water, adding more water 1 tablespoon at a time as needed until the consistency is slightly runny. Remove from the heat, season to taste with salt and pepper, and cover to keep warm. While the grits are cooking, prepare the remaining ingredients. 2 Prep the remaining ingredients Peel and finely chop enough onion to measure ¾ cup (1½ cups). Finely chop the celery. Remove the stem, ribs, and seeds from the bell pepper; finely chop enough pepper to measure ¾ cup (1½ cups). Finely chop, press, or grate the garlic. Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper. 3 Cook the shrimp and gravy In a large frying pan over medium-low heat, warm 2 tablespoons (¼ cup) butter (from your pantry) or oil until hot but not smoking. Whisk in the flour and cook, whisking constantly, until the flour mixture is light brown and has a nutty fragrance, 5 to 6 minutes. Add the onion, celery, and bell pepper and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the vegetable broth and Worcestershire sauce and bring to a boil, then reduce to a simmer. Add the shrimp and cook, stirring occasionally, until the gravy has thickened and the shrimp are firm and cooked through, 2 to 3 minutes for regular shrimp, 3 to 4 minutes for jumbo shrimp. Remove from the heat and season to taste with salt and pepper. Serve Transfer the grits to individual bowls, top with the shrimp and gravy, and serve.

Similar Foods

• Low Carb Shrimp Stacks
• Summer Salad with Grilled Shrimp
• Low Carb Brazilian Shrimp Stew