I had Barbeque Shrimp and Grits for lunch recently and wanted to share the joy with Hubby last night. Hubby, not exactly a fan of the grit – loved it. I’m forever looking for ways to indulge in my love of guilty pleasures, cream ladden foods for instance, without all the calories that go along. I’ve found that using evaporated nonfat milk gives me the same taste and consistency without as many calories, so I substitute the canned milk at every opportunity.
Even using the regular grits and their slower cooking time, dinner was ready in 30 minutes – can’t beat that.
AND…in the spirit of my Declutter 365 Project, dinner was made from items already in my pantry, frig, and freezer.
Ingredients
- 1 12oz can nonfat evaporated milk
- 1½ Cups water
- ¾ Cup regular grits
- ½ Cup fresh Parmesan cheese, grated
- 1 Cup fresh Spinach or baby kale/spinach combination – stems removed
- 2 cloves garlic, minced
- 1 Tablespoons olive oil
- 1 pound medium shrimp, peeled and deveined
- ½ C barbeque sauce – homemade or bottled
- ¼ c water
- salt and pepper
Instructions
- bring the milk and water to the boiling point
- whisk in the grits
- Cover and simmer for 20 minutes, stirring frequently
- Remove from heat and stir in the Parmesan cheese and spinach
- Season with salt and pepper
- Cover and let rest to wilt spinach and melt cheese for 5 minutes.
- While the grits are cooking, sauté shrimp and garlic in olive oil until shrimp are pink.
- `` Add the barbeque sauce and water and simmer to warm.
- Spoon grits into serving bowl or plate, top with barbeque sauce and shrimp mixture
Thanks for the visit!