Shrimp & grits. Never cooked it, never eaten it…until now. There’s a first for everything, and I’ve heard of how popular this dish is in the South and I wanted to give it a try. I figured who better than Bobby Deen to show me the way with his lightened up version of the recipe.
I remember I had grits for the first time in Statesboro, Georgia on a trip with my dad to a farm in the area. I have always loved hominy, so it was no surprise that I enjoyed these grits too. My absolute favorite grits are jalapeno cheddar grits, but I thought today I’d stick to the recipe.
In case you’re not very familiar with Bobby Deen, he’s Paula Deen’s son and he has made it his mission to recreate his mom’s meals with a healthier spin to them. And he’s kind of adorable, too. 😉 I haven’t tried his lightened recipes, and so this seemed like the perfect one to start with since I had nothing to compare it to.
Really, this dish was pretty darned easy. You have to chop up half a green pepper, one onion, a couple of slices of Canadian bacon, and some chives, which I may have forgotten to top my dish with…whoops! The shrimp mixture cooks in a saute pan and is super easy to toss together, and then the grits cook in about 5 minutes, which really couldn’t be much easier either.
I served my grits in a bowl and topped with the shrimp/Canadian bacon/veggie mixture and it was really tasty. I was pleasantly surprised, I must say. I didn’t really know what to expect, and I found it to not be a very heavy dish and it was great for an easy week night meal.
To get in touch with your healthier, Southern roots, click here for the recipe, step by step instructions, and nutritional information.
A look back:
One year ago: Not Your Average Chicken Soup..Lemon-Terragon Chicken Soup
Two years ago: Fish Tacos…Uh, Yes Please!