The Deen Bros. Lighter Shrimp Florentine Over Tomato Grits

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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:


Hello Mrs.Deen, I must say I really miss seeing you on Food network. Mrs. Deen my niece love you and the boys I made a trip to Savannah so she could eat at your restaurant the food was very good. She purchased 3 cookbooks. She is 41 years of age and now having very bad health problem at a point has been hospitalize. I would really love it if you are Bobby would send her some of your recipes low sodium, low carbohydrates so she can cook the right way. The doctors told her last week that she had to start cooking and eating right or she would be dead within a year. PLEASE HELP KEISHA TAYLOR LIVE. Thank you.

By veronica wright on October 29, 2013

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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am