Shrimp & Vegetable Saute’ with Cheesy Baked Grits

I absolutely adore shrimp and grits.  I think this makes the third or fourth recipe on this blog for it!  And all of the recipes are good!  I just recently started subscribing to Clean Eating magazine and this recipe was in the first issue I received. 

It was absolutely delicious and while it DID dirty some dishes to make it, it was still pretty easy.  I’m not yet well-versed on the clean eating diets, so I don’t know how my substitutions affected things, but it was great.  I will be making this again soon and I highly suggest you do also!

Shrimp & Vegetable Saute’ with Cheesy Baked Grits
Recipe slightly adapted from:  Clean Eating magazine, April/May 2011

Ingredients:
Olive oil cooking spray
1 cup quick-cook grits
4 oz low-fat garlic and herb spreadable cheese (I used goat cheese in that flavor)
3 large fresh egg whites
1 lb. medium shrimp, peeled and deveined (I used 1/2 lb)
1 tsp milk chili powder
1/3 tsp sea salt, divided
Fresh ground black pepper, to taste (I used a Cajun blend)
2 tbsp olive oil, divided
2 small zucchini, quartered lengthwise and cut into 1/2 inch pieces
1/2 red onion, chopped
3 cloves garlic, chopped
1 can no-salt-added diced tomatoes, with juice
1 tbsp chopped basil

Method:

Preheat oven to 325 and coat a baking dish with nonstick spray.  Cook the grits according to package directions.  When it’s done, take off of the heat and add in the cheese, stir until well combined.  Let cool a little.

Add the egg whites to a stainless bowl and use an electric hand mixer to beat until stiff peaks form.  Fold in one-third of the egg whites into the grits, then once that’s well incorporated add in the rest.  Pour and spread evenly into a baking dish and bake for 40 minutes. 

To cook the shrimp, season with the chili powder, 1/4 tsp salt and black pepper (I used half of the seasoning since I used 1/2 lb shrimp).  Place a heavy skillet (I used black cast iron) over medium high heat and add 2 tsp oil.  Cook the shrimp on both sides in a single layer (you may have to do two batches if you do a full pound).  Set shrimp aside on a plate.

Add the zucchini and onions, season a little with salt and pepper and cook until soft and turning golden, stirring occasionally.  Add the garlic and cook another minute.  Stir in the can of tomatoes and cook until the sauce has thickened. Add the shrimp back to the pan and allow to reheat.  Sprinkle basil over the sauce and serve the sauce over the grits.

Nutritional info per original recipe (1 cup grits and 3/4 cup shrimp mix):
Calories:  284
Total Fat:  8 g
Sat. Fat:  2 g
Carbs:  26g
Fiber:  2 g
Sugars:  3 g
Protein:  22g
Sodium:  511 mg
Cholesterol:  124 mg

Shrimp and Vegetable Saute' with Cheesy Baked Grits

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