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Smoky Shrimp and Cheddar Jalapeno Grits (Guilt-free and Gluten-free)

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Whenever I travel to the South, I always get grits. Being an Italian from Chicago, grits aren’t something of my usual diet. However, after a couple of trips down South, I find myself using them more and more and more. I combined a couple of recipes I had thindulged and paired them together for an extremely delicious duo. The first time I tested this recipe, it was right before I went on a business trip. My partner, Steve, loved it so much that he made it again for himself the next day. He moaned both times. :)

We don’t have a video of this exact recipe right now, but I did a video for the grits a while back with my old show, Food Network Lite. You can see it here:

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DIRECTIONS

In a saucepan over medium heat, melt 1 tablespoon butter spread. Add the peppers and saute until softened, about 3 minutes. Add the grits and stir 1 minute. Whisk in 3 cups water, bring to a boil and stir until thickened, about 5 minutes. Remove from heat, stir in remaining butter and cheese. Salt and pepper, to taste.

While the grits are cooking, start the shrimp. Spray a large skillet with cooking spray and set over high heat. Melt butter spread and add garlic. Cook for 30 seconds. Add the shrimp and season with paprika, salt and pepper and cook until opaque, about 2 minutes. Add the wine and cook until the shrimp are cooked all the way through and the sauce has reduced slightly.

To serve, spoon grits onto a dish and place shrimp on top of grits. Drizzle sauce over the top and serve immediately.

Here’s the skinny:

I used light butter spread instead of real butter. Light butter spreads are full of heart healthy oils, not heart clogging saturated fat like butter. By making this simple change, you are saving almost 80% of the saturated fat butter has and add extra oils to keep your heart beating smoothly.

I added chicken stock instead of water for extra flavor. However, you need to get the unsalted/low sodium variety. Otherwise, you are adding a lot of sodium to your diet that you just don’t need.

Also, I used fat free cheddar cheese. You’re saving a ton of fat grams here. Fat free cheese doesn’t melt well on top of things but it incorporates itself into the grits perfectly.

For the shrimp, I used a cooking spray and a little bit of butter spread instead of 1/4 cup canola oil, which the recipe calls for, which cuts out even more fat and calories.

CALORIES SAVED: 641

FAT SAVED: 90g

SATURATED FAT SAVED: 29g

CHOLESTEROL SAVED: 140mg


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