As a born and bred southerner whose ancestors all hail from the coast of South Carolina, I am certain the culinary tradition of shrimp and grits is in my blood. Grits are simply dried corn that has been ground into small pieces, but their nutritional attributes are mighty. You and your body are going to love this family recipe.
SHRIMP
1/2 green bell pepper, finely chopped
1 small yellow onion, finely chopped
3 tbsp extra virgin olive oil
1 1/2 lbs fresh or frozen, peeled shrimp
1 tsp Dijon mustard
1 tbsp Worcestershire sauce
2 cloves garlic, minced
1 bay leaf
3 tbsp ketchup
Juice of 1/2 lemon
GRITS
1/3 stick Smart Balance
2 cups 1% milk
1 cup stone-ground grits
2 cups water
2 tsp kosher salt
SHRIMP
In a large skillet, sauté the bell pepper and onion in extra virgin olive oil until tender. Add shrimp and cook over medium/ high heat, stirring until shrimp are pink (about 4-5 minutes). Reduce heat to low. Add Worcestershire sauce, garlic, bay leaf, ketchup, lemon juice, and mustard. Stir, cover, reduce heat and simmer for seven minutes. Service immediately over grits.
GRITS
In a heavy saucepan sprayed with pan spray, heat two cups of water and two cups of milk to a boil. Add the salt. Slowly add grits – whisking constantly with a wire whisk. Bring back to a boil. Cover, reduce heat, and simmer, whisking every five minutes until cooked (about 25 minutes). Add additional milk as needed for desired consistency and ground pepper to taste.
