Guilt-free Shrimp and Grits

I was raised in the South, but somehow I can't remember a single time that shrimp and grits ever made it onto our dinner table. I can't even remember grits being on the menu at all for that matter. Cream of Wheat, yes. Grits, no. I blame that one on having parents raised far closer to Canada than Mexico. And yes, I said blame because its a shame we weren't eating this more often. Its so good!

This recipe requires you to pay a little more attention than most of my recipes, mostly because of the shrimp. They overcook quickly if you aren't watching what's happening in the pan. However, the extra effort is so worth it. The creamy, cheesy cheddar grits are perfect with the heat of the shrimp and the crispy, salty bacon adds...who am I kidding...its bacon. It makes everything awesome.

Here is what your'll need:
1lb Large or Jumbo shrimp, raw, shelled, de-veined
3/4c quick grits (not instant)
1 14oz can chicken broth
1c water
1/4 tsp black pepper
1/2c sharp cheddar cheese
2 strips of bacon
1/2 a large yellow onion, finely chopped
1/2 a green bell pepper, finely chopped
1 tsp garlic, finely chopped
1/4c fat free half and half
1 tsp Tabasco sauce (optional, omit for non-spicy shrimp and grits)


Here's how to make the recipe:

1. In a sauce pan bring 1c chicken broth and 1c water to boil and whisk in grits and black pepper. Cook according to the package directions.

2. In a large sauté pan over medium heat, fry bacon until crispy. Remove bacon from pan and transfer it to a paper towel, leaving he residual bacon fat in the pan. 

3. Add finely chopped onion to sauté pan and cook until translucent, 3-4 minutes. Add finely chopped bell pepper and garlic and continue to cook until peppers are soft, 2-3 more minutes.

4. Push onions, peppers and garlic to the outer edge of the pan and add shrimp in a single layer in the center of the pan and lightly season with salt and pepper. The shrimp cooks quickly. It only needs about 2 minutes (or less) on each side. You want to cook it until it is no longer pink and translucent, but is still tender.

5. As soon as shrimp is cooked through, lower the heat to simmer and stir in half and half, being sure to scrape up all the tasty bits of bacon and veggies off the bottom of the pan. Add Tabasco sauce, if desired. I loved the spicy kick, but I removed the kid's shrimp from the pan before I added the Tabasco sauce.

6. Turn your attention back to your grits. Give them a good stir. I like my grits to be a little looser, so I ended up stirring in the remaining chicken broth, about 1c of additional broth. Add cheddar cheese and mix well.Continue to stir until cheddar is melted. Season as needed with salt and pepper.

7. Divide grits into serving bowls and top with shrimp and sauce. Serve immediately. Enjoy!

I served ours with a side of zucchini. It is just two rough chopped zucchini sauteed with 1/2tbsp olive oil and 1tsp minced garlic with salt and pepper. Cook over medium heat until tender, about 5-7 min.

I’d love to hear what you thought of the recipe. Please feel free to leave comments!

Moderation, schmoderation...

All things in moderation...I think that's pretty much the way to eat. Except when you are on vacation, which is exactly where we've been. I had thoughts of sticking to my goals of clean eating and working out while we were at the beach, but you know what? The beach is made for swimming and sun and FRIED FOOD.

For the most part I try to avoid fried foods, but on this trip I decided all bets were off. If you are going to fall off the wagon, best to open your eyes and jump on off, right. Everything was just as amazing as I imagined it would be. Living in a land locked state, we don't get to enjoy fresh seafood very often so on this trip, I did. Every night. In all its glorious, batter-dipped golden goodness. Fried shrimp, hush puppies, fries...fry it, I'll eat it. Let's just say I also ate something called a "cheese log." Yes, it is exactly what you are thinking it is...a fried, melty, heart attack on a plate.

My husband and I managed a couple of two-mile runs while we were there...moderation in all things, right... but for the most part we took a full-on break from life and it was just what our family needed. Rest, Eat, Repeat.

There was one noticeable difference in this trip from the other vacations we've taken. By the end of our time at the beach I found myself actually craving my routine, a solid workout, an UN-breaded vegetable. I'm realizing the changes I've made aren't just changes anymore. This is me now and I've got to say, I like it.

It would be a total lie to say all this reckless abandon didn't have it's negative side. Of course I had to know the damage I'd done so the morning after we got back I made sure to strip off every ounce of clothing, ponytail holder included, and stepped onto the dreaded (surely incorrect) scale. Yep, just as bad as I imagined it would be. I know logically it's not possible to gain 6 pounds in a week unless you are literally eating Crisco, but that's what the old girl said. I'm pretty sure it was the truth since I stepped on and off the scale three times just to make sure it said the same thing every time.  I know I'm not the only double/triple scale checker! I chose to call it water weight and move on.

We've been back nearly a week now and I'm still up a few pounds over my pre-trip weight, but the truth is as much as I hated seeing a higher number on the scale than I've seen in months, I would do it all again the exact same way. I know I feel better and work harder when I'm eating a clean diet, but finding out both my daughters love fried cheese was adorable and sharing those cookies and cream ice cream cones with them tasted even sweeter than usual. We made memories that wouldn't have been the same if Mommy "will just have a salad" and skipped dessert. In the big picture I still see it as moderation. It was one week out of many.

I ran across this old picture of Matt and me and I was reminded of how far we've come. I used to really believe in the quote, "Never look back unless you are planning to go that way." But for me, looking back is the best way to keep moving forward. The picture on the left...pure motivation.