In the past year or so, Mr. S. and I have developed a love of grits, mostly because of frequent brunch visits to a favorite local farm-to-table restaurant. We have also been trying to eat healthier. Often, grits and "eat healthier" don't really go together. In comes one of our favorite cook books these days: America's Test Kitchen: Comfort Food Makeovers. We are definitely fans on ATK and this cookbook is one of their best....every recipe has been fantastic AND healthy! I took the Shrimp and Grits recipe and changed it a little bit....it was AMAZING!
Ingredients:
Heat oven to 450 degrees and put the rack in the middle position
Melt butter in saucepan over medium heat. Add scallion whites and cook about 2 minutes. Add garlic and chipotle pepper and cook about 30 seconds.
Stir in water and milk and bring to a boil. Slowly whisk in grits. Reduce heat the low and cook, about 15 minutes, stirring often until grits are thick and creamy.
Take the grits off the heat, add in 1/2 c cheese and salt and pepper. Transfer to a baking dish (we used a dutch oven). Nestle shrimp into the grits. Sprinkle top with remaining cheese.
Bake until shrimp are cooked, about 15 minutes.
Allow grits to cool and set for 5-10 minutes. Sprinkle with green scallions.
Ingredients:
- 1 Tablespoon unsalted butter
- 3-4 scallions sliced thin (keep whites and green parts separate)
- 2 garlic cloves minced
- 1 tsp minced chipotle chile in adobo ( I used a little less, as Mr. S is not a fan of really spicy food!)
- 4 cups of water
- 1/2 cup fat free half and half (you can also use whole milk....or light cream)
- 1 cup old fashioned grits (DO NOT USE INSTANT)
- 1 cup shredded cheddar (we used reduced fat)
- 1 pound shrimp (we used pretty big ones...16-20 per pound
Heat oven to 450 degrees and put the rack in the middle position
Melt butter in saucepan over medium heat. Add scallion whites and cook about 2 minutes. Add garlic and chipotle pepper and cook about 30 seconds.
Stir in water and milk and bring to a boil. Slowly whisk in grits. Reduce heat the low and cook, about 15 minutes, stirring often until grits are thick and creamy.
Take the grits off the heat, add in 1/2 c cheese and salt and pepper. Transfer to a baking dish (we used a dutch oven). Nestle shrimp into the grits. Sprinkle top with remaining cheese.
Bake until shrimp are cooked, about 15 minutes.
Allow grits to cool and set for 5-10 minutes. Sprinkle with green scallions.
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