Chef Meg's Slimmed Down Shrimp and Cheesy Grits

By ruhroh

SparkPeople Cookbook Recipe - according to Chef Meg it's "one of the best meals I've ever eaten."

Ingredients

• Cheesy grits:
• 1/2 cup old fashioned grits, not instant
• pinch salt
• 1/4 cup low-fat evaporated milk
• 1/2 cup shredded 2% sharp cheddar cheese
• 1/4 teaspoon paprika
• 1/2 teaspoon hot sauce
• Shrimp:
• 2 teaspoons canola oil
• 1 onion, diced
• 4 cloves garlic, chopped
• 1 bell pepper, diced
• 1 cup frozen or low-sodium canned corn
• 1 tablespoon all-purpose flour
• 12 ounces peeled and deveined shrimp, 26-30 count
• 1/2 teaspoon paprika
• 1 tablespoon tomato puree
• 1 cup water
• 1 1/2 cups low-sodium diced tomatoes
• 2 green onions, chopped

Preparation

Step 1

Fill a saucepan with 2 1/4 cups of water and the salt. Bring to a boil, then slowly whisk in the grits. Cover and simmer over low heat for 12 minutes, stirring often. Add the remaining ingredients and stir to combine. Remove from heat.

The grits will thicken as they sit, so you may need to add an additional 1/4 to 1/2 cup of water just before serving. The grits should be pourable.

Place a large sautepan over moderate heat. Heat the oil then add the onions, sauteing for 3 minutes. Add the garlic and peppers, cooking another 3 minutes. Add the corn and the flour, stirring constantly for 1 minute to cook the flour.
Add the tomato paste and the shrimp, cooking for five minutes, or until the shrimp turns pink. Slowly add one cup of water to the saucepan, stirring and scraping to reincorporate any crust that's on the bottom of the pan. Simmer for 5-8 minutes. Add the tomatoes, heat through, and remove from heat.

Place 3/4 cup warm grits into a soup bowl, and top with one cup of the shrimp and vegetables. Sprinkle on one tablespoon of chopped green onions before serving.