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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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm