I live alone. But even when my family lived with me, I still mostly ate alone because of a few reasons. First, our schedules were different. Before quarantine and working from home, I had a three-hour round-trip commute and didn’t get home until 7pm most nights.
Secondly, my daughter and her husband and I had different tastes. They weren’t huge fans of shrimp, and I love it. The best part about this recipe is that it literally takes less than 15 minutes to put together, but is a show stopper of a meal.
Even though my parents are from the South, I never grew up eating grits and truth be told, never tried them until a few years ago. And the first grits I tried were instant, which is a game changer. Shhh…. I make them in the microwave, but they are delicious!
Shrimp and Grits
Scroll down for a printable version of this recipe
Serves: 1
Prep time: 5 minutes
Cook time: 10 minutes
4 ounces shrimp, peeled and deveined
1 small zucchini, cut into long strips
1/4 cup grits (I used quick white grits)
1 cup water
14 grams cheddar cheese, grated
1 Tablespoon I Can't Believe It's Not Butter Light
1/2 teaspoon Creole seasoning
1 Tablespoon fresh parsley for garnish
1 teaspoon grapeseed oil
1. Place the grits in a 4 cup measuring cup with 1 cup water. Microwave for 3 minutes, add cheese, stir and set aside.
2. While the grits cook, add the oil to a skillet. Cook zucchini for 2 minutes a side. Set aside.
3. Add shrimp to the same pan as the zucchini, and cook for 2 minutes on one side and a minute on the other (this may need longer depending on the size of your shrimp). Remove from pan.
4. In the same pan, add the butter and creole seasoning, and once melted, drizzle over the shrimp and grits.
Notes:
I always use frozen shrimp. Living in the far Northwest suburbs of Chicago, I don’t have fresh shrimp available to me. I know you will say “but Biz, I see fresh shrimp at Whole Foods all the time!” Well, they have already defrosted it for you for your convenience, but it was previously frozen. Next time you go to the store, look closely, and there will be a disclaimer under the price of the shrimp that tells you that. The more you know!
You will save money buying it frozen in the bag. You can defrost the shrimp overnight in your refrigerator, or soak in cold water for 10-15 minutes, depending on how big your shrimp are.
If you love Southern dishes, check out The Chopping Block's virtual Southern Brunch class on Sunday, January 17 at 11am CST. You'll learn how to make an authentic version of Shrimp and Grits, plus Cheddar-Scallion Drop Biscuits and Spinach and Grapefruit Salad with Honey-Mint Dressing and Toasted Pecans. That menu sounds like a great way to start a Sunday!
If you are looking to kick up year healthy cooking in the new year, we have new virtual healthy demonstration classes on Monday evenings in January. Join us for:
- Superfoods Monday, January 11, 2021 6pm CST
- Probiotics Monday, January 18, 2021 6pm CST
- Keto Diet Monday, January 25, 2021 6pm CST
Question of the day: Have you ever made grits before? Let me know in the comments and if not, please give them a try!
Shrimp and Grits
Ingredients
- 4 ounces shrimp, peeled and deveined
- 1 small zucchini, cut into long strips
- 1/4 cup grits (I used quick white grits)
- 1 cup water
- 14 grams cheddar cheese, grated
- 1 Tablespoon I Can't Believe It's Not Butter Light
- 1/2 teaspoon Creole seasoning1 Tablespoon fresh parsley for garnish
- 1 teaspoon grapeseed oil
Instructions
- Place the grits in a 4 cup measuring cup with 1 cup water. Microwave for 3 minutes, add cheese, stir and set aside.
- While the grits cook, add the oil to a skillet. Cook zucchini for 2 minutes a side. Set aside.
- Add shrimp to the same pan as the zucchini, and cook for 2 minutes on one side and a minute on the other (this may need longer depending on the size of your shrimp). Remove from pan.
- In the same pan, add the butter and creole seasoning, and once melted, drizzle over the shrimp and grits.
