Dinner - Blackened Shrimp and Grits recipes

Author: Ramonita Calvillo

The grits in this Blackened Shrimp and Grits recipe is creamy and cheesy, inspired by my trip to Florida's Gulf Coast. If you don't know how to make shrimp and grits, it's honestly, one of the easiest recipes you'll ever make!

How to Make Healthy Shrimp and Grits
Blackened Shrimp and Grits
Shrimp and Grits
Healthy Shrimp and "Grits" (Whole30, Keto, Paleo)
How many calories are in shrimp and grits?
Is shrimp and grits healthy to eat?
Is there a healthy way to eat grits?
How many calories are in cheesy shrimp and grits?

How to Make Healthy Shrimp and Grits

There is nothing better than healthy shrimp and grits. This Southern staple is simple, yet delicious and sure to be your go-to recipe when a craving hits!
Provided by: A Sweet Pea Chef
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 14

Ingredients:

2 cups whole milk
2 cups water
1 1/2 tsp plus 1 1/2 tsp plus more to taste, kosher salt, divided
1 cup coarse ground cornmeal (polenta)
1/4 tsp plus 1/4 tsp. pepper (plus more to taste, divided)
1/8 tsp garlic powder
4 tbsp plus 1 tbsp unsalted butter (divided)
4 oz sharp cheddar cheese (shredded)
2 tbsp olive oil
2 shallots (finely chopped)
1 lb large shrimp (de-veined and de-shelled)
2 tbsp balsamic vinegar
1 squeeze of lemon (roughly 1 tsp)
2 green onions (optional, finely sliced)

Nutrition:

How to cook:

Heat the milk, water and 1 1/2 tsp. salt in a deep, medium sized pot over medium high heat. Bring to a boil, stirring frequently to keep the milk from burning the bottom of the pan.
Once boiling, slowly add the cornmeal, stirring or whisking constantly to avoid causing clumps. Once all the cornmeal is mixed in, decrease the heat, cover and cook for 10-15 minutes or until the grits are creamy, stirring frequently.
While the grits are cooking, heat the olive oil over medium-high heat in a large sauce or saute pan. Once hot, add the shallots and cook 1-2 minutes or until the shallots begin to sweat. Add the shrimp to the pan along with 1/4 tsp. kosher salt and 1/4 tsp. pepper. Stir to coat the shrimp. Cook the shrimp, stirring occasionally, for 4-5 minutes or until the shrimp begins to turn opaque (whitish).
Tend to the grits for a quick sec. (See No. 5)
Remove the grits from heat and add the pepper, garlic powder and butter. Once mixed through, slowly add the cheese, stirring to incorporate. Cover and keep the grits warm so they do not harden as you will want to serve them as soon as the shrimp has been cooked.
To finish the shrimp, add the balsamic vinegar, squeeze of lemon and remaining 1 tbsp. butter. Stir to incorporate and remove from heat.
To serve, place a healthy serving of the creamy, cheesy grits into a bowl and top with your desired amount of shrimp (I use about 5-6 per serving). Garnish with sliced green onions if desired.

Notes: Shrimp & Cheddar Grits Recipe, Ingredients · 1 14-ounce can reduced-sodium chicken broth · 1 ½ cups water · 3/4 cup quick grits, (not instant) (see Shopping Tip) · ½ teaspoon freshly ground

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make healthy shrimp and grits

Blackened Shrimp and Grits

The grits in this Blackened Shrimp and Grits recipe is creamy and cheesy, inspired by my trip to Florida's Gulf Coast.
Provided by: Gina
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 19

Ingredients:

2 1/2 cups low sodium chicken broth (divided)
1 1/4 cups fat free milk
1/4 cup water
1 teaspoon kosher salt
1 cup quick cooking grits (not instant)
1/2 tablespoon butter
1 1/2 oz sharp cheddar cheese (freshly grated, divided)
1 tablespoon grated Parmesan cheese
1/2 tablespoon paprika
1/4 teaspoon dried cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
olive oil spray
24 Jumbo shrimp (about 1 lb cleaned and deviened)
3 tablespoons scallions (sliced)
lime wedges (for serving)

Nutrition:

How to cook:

In a small bowl, combine the paprika, cayenne, garlic powder, thyme, oregano, salt, black pepper and mix to blend.
Spritz the shrimp with oil on both sides and rub all over.
Coat the shrimp with the spice mix.
In a medium size pot, bring 2 cups of chicken broth, milk, water and salt to a boil, careful it doesn't boil over. Slowly stir in the grits and stir continuously until the grits are well mixed.
Bring the pot to a boil, reduce heat to the lowest setting, cover with a fitted lid and simmer for approximately 28 to 30 minutes, stirring after the first 5 minutes then again occasionally to prevent the grits from sticking on the bottom; adding more water if necessary.
The grits should have a smooth consistency similar to cream of wheat.
Stir in the butter and 1 ounce of the cheddar and the Parmesan cheese, remove the grits from the heat and keep warm.
Just before the grits are done, heat a large cast-iron skillet with the olive oil over medium-high.
Add the shrimp, and cook until the spices are darkened and aromatic, and the shrimp is opaque, about 2 minutes per side.
Divide the grits among 4 plates and top with remaining cheddar cheese, then nestle the shrimp on top.
Add the remaining 1/2 cup broth to the skillet to deglaze the pan and cook about 1 minute over medium heat until it reduces by half, drizzle over each plate.
Garnish the whole dish with the scallions. Serve immediately with lime wedges for serving.

Notes: Skinny Shrimp and Grits Recipe, Ingredients · ▢ 1 pound shrimp peeled, deveined and with tail off · ▢ 1 Tablespoon olive oil · ▢ 1 Tablespoon lemon juice · ▢ 1 teaspoon salt

Shrimp and Grits

If you don't know how to make shrimp and grits, it's honestly, one of the easiest recipes you'll ever make! This classic dish is a dinner staple in our home.
Provided by: Brooke Farmer
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

2¼ cups low-sodium chicken broth (I like Pacific® Organic)
1½ cups fat-free milk
1¼ cup 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)

Nutrition:

Serving Size: 1 cup grits and about 10 shrimp
Calories: 425 kcal
Carbohydrate: 46 g
Protein: 31 g
Fat: 14 g
Fiber: 3 g
Sugar: 5 g

How to cook:

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.
In a large resealable bag, add the shrimp and Old Bay®. 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 of the grits into a bowl and top with about 10 shrimp.

Notes: 16 Quick Shrimp Recipes That Take 15 Minutes, 16 Healthy Shrimp Recipes That Take 15 Minutes (or Less!) · Spanish Garlic Shrimp · Cauliflower Grits with Blackened Shrimp · Crispy Coconut Shrimp.

Healthy Shrimp and "Grits" (Whole30, Keto, Paleo)

Spicy, tender shrimp in a rich, simple sauce over garlicky, creamy cauliflower "grits." What could be better? Whole30, keto, low carb, paleo.
Provided by: Cheryl Malik
Total time: 12 minutes
Cook time: 10 minutes
Prep time: 2 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 8

Ingredients:

1 pound large shrimp (peeled and deveined)
2-3 tablespoons Cajun seasoning (without salt)
salt
2 tablespoons ghee or butter
1 12-ounce bag frozen cauliflower
1 large clove garlic, (chopped)
2 tablespoons ghee or butter
salt, (to taste)

Nutrition:

How to cook:

Fill a medium saucepan with a couple of inches of water and bring to a boil. Place the frozen cauliflower in a steamer basket and top with 1 large clove garlic, chopped. Cover and steam until tender.
When tender, place the steamed cauliflower and garlic in the bowl of a food processor and add ghee or butter. Do not get rid of the steaming water! Blitz until almost the desired texture. Add salt and a bit of the steaming water, if desired, and process again until the desired consistency.
Meanwhile, make your shrimp. Pat dry and sprinkle very liberally with Cajun seasoning. You want the shrimp to be almost entirely coated, so don't skimp out here! We probably use about 2-3 tablespoons of seasoning. If your Cajun seasoning does not include salt, salt the shrimp now as well.
Heat 2 tablespoons ghee or butter in a large skillet, preferably cast-iron, over medium-high heat. Once the skillet is very hot, add the shrimp and cook for a minute or two, or until the bottom side begins turning pink. Flip the shrimp and cook until the bottom side is turning pink. When the shrimp are no longer translucent down the middle, where they've been deveined, remove from the skillet immediately.
Spoon the cauliflower "grits" into serving bowls and top with half of the shrimp. Pour the ghee and Cajun seasoning "sauce" from the cast-iron skillet over serving bowls. Serve immediately.

Notes: Healthy Shrimp and Grits Recipe (Whole30, Paleo, Keto), How to make these healthy shrimp and grits: Steam your cauliflower with garlic until tender. Transfer to a food processor and add ghee. Process until mostly