The Deen Bros. Lighter Shrimp Florentine Over Tomato Grits

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The Deen Bros. Lighter Shrimp Florentine Over Tomato Grits

By Bobby and Jamie Deen

Lighter Shrimp Florentine over Tomato Grits

283 Fewer Calories
32 g Less Fat

2 cups water
1 cup fat-free milk
1/2 teaspoon salt
1 cup quick-cooking grits
1 (10-ounce) can diced tomatoes with green chiles
1 1/2 cups shredded reduced-fat pepper-Jack cheese
2 large eggs, lightly beaten
4 scallions, thinly sliced
2 teaspoons olive oil
3/4 pound peeled deveined large shrimp, cut crosswise in half
2 garlic cloves, minced
Juice of 1 lemon
1/2 cup reduced-sodium chicken broth
1/4 cup reduced-fat half-and-half
2 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
Pinch ground nutmeg
1 (5-ounce) container baby spinach

Preheat the oven to 350°F. Spray an 8 x 8-inch baking dish with nonstick spray.

Bring the water, milk, and salt to a boil in a medium saucepan. Slowly whisk in the grits. Reduce the heat and simmer, covered, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the tomatoes, 1 cup Jack cheese, egg whites, and scallions until blended. Spoon the grits into the baking dish. Cover and bake for 25 minutes. Uncover and sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, until the cheese is melted, about 5 minutes.  Transfer to a rack; keep warm.

Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp and garlic and cook, stirring, until the shrimp begin to turn pink, about 3 minutes. Stir in the lemon juice. Transfer the shrimp to a plate; set aside. Add the broth, half-and-half, Parmesan, the remaining 1/4 teaspoon salt, pepper, and nutmeg to the skillet; bring to a boil. Add the spinach. Reduce the heat and cook, stirring, until the spinach is wilted. Return the shrimp to the skillet and heat through. Serve the shrimp mixture over the grits and serve at once.

Servings: 8
Prep Time: 20 min
Cook Time: 40 min
Difficulty:  Easy

Per Serving: 209 Cal; Protein; 9 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 10 g Carb; 1 g Fiber; 2 g Sugar; 308 mg Calcium; 3 mg Iron; 480 mg Sodium; 144 mg Cholesterol

Original recipe courtesy Paula Deen:  Shrimp Florentine Over Tomato Grits
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen

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Reader Comments:


This is delicious! Can't tell its a lighter version of Shrimp and grits. Since I was a little girl, I've loved grits with tomatoes. Love it!

By gammabyers on September 30, 2012


Hello Paula This receipt on shrimp and tomato is one I've got to try!Love your cooking!Hope you are doing alright!Give hi to your family.Thank you for all the good cooking!

By Valerie Creel on September 26, 2012


I made only the tomatoe grits because I am alergic to shrimp. It was very good & found out from Weight Watchers it was only 3 points a serving. So tonight I am having a leftover serving & the rest is are going into the freezer for future meals.

By Cindy on September 24, 2012


Dear Paula Deen and Sons: I saw this recipe and had to try it.....I love Shrimp, spinich, and of course Grits!!!! I live on a boat in Ft. Myers Beach Fl. The access to fresh shrimp is more than plentiful as well other seafood. When I saw this recipe I had to try it out, especially with low fat, and low carbs, and the high protein. It took me about an hour to make it due to the fact I cannot use the oven and burners on my stove on the boat at the same time. But it was no big deal really it went really well. The only item that I would want to change is at the end of making the Shrimp Florentine I would use cornstarch to thicken the liquid to make it a little more gravy like. I found that the liquid was too soupy to serve over the Tomato grits. Other than that I thought it was awesome and my boyfriend loved it too. As I sit here and type this to ya'll, I am wondering if this change with the cornstarch would change any of fat, carb etc gram count? Could you please reply if you get the chance? Thanks so much for sharing this recipe with those of us who love ya'lls cooking. Sincerley, Victoria Nowak

By Victoria Nowak on September 22, 2012


Keep the recipes coming I love it I read them all and try most of them I love to cook am 73 and have cooked many years like at least 1954 but still like new stuff to try and you and the boys are the best. Best of luck forever Linda

By Linda Robinson on September 20, 2012


On the lighter side!

By Denise on September 20, 2012

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