A Southern Classic a Little Lighter

Hey Y'all!

With Easter Sunday just around the corner, it's time to think what to prepare for Easter lunch. One of my all time  favorite Southern classic is shrimp and grits. Enjoy this Lowcountry favorite without the guilt! This recipe has reduced the calories to 235 a serving. Nom Nom Nom!

I came across this recipe on Southern Living's website.

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Ingredients:

Parmesan Grits:

1/2 teaspoon salt

1 cup uncooked quick-cooking grits

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon freshly ground pepper

Creamy Shrimp Sauce:

1 pound unpeeled, medium-size raw shrimp (4 1/50 count)

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

Vegetable cooking spray

1 tablespoon olive oil

1 tablespoon all-purpose flour

1 1/4 cups low-sodium fat-free chicken broth

1/2 cup chopped green onions

2 garlic cloves, minced

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon hot sauce

2 cups firmly packed fresh baby spinach

Preparation

1. 1. Prepare Parmesan Grits: Bring 1/2 tsp. salt and 4 cups water to a boil in a medium saucepan; gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper. Keep warm.
2. 2. Prepare Creamy Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet. Reduce heat to medium. Add oil; heat 30 seconds. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth and next 5 ingredients; cook 2 to 3 minutes or until thickened. Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted. Serve immediately over grits.
3. Note: Nutritional analysis includes 1/2 cup grits and about 1/3 cup sauce.

Nutrition:
Per Serving

Calories: 235
Fat: 6.1g

Southern Living
OCTOBER 2011

Enjoy and have a wonderful Easter!!

LOL,

Meagan