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.
Prep Time: 20 min
Cook Time: 40 min
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
Dear, Paula Deen
Well I think you are the most amazing person, you are my role model if they took you off from the set I would of died inside your the best cook and I can't waite to see you again
Alexis Conner in Summer Salad Days on December 04, 2013 at 4:59 pm
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm