Low Sodium Shrimp and Grits
Delight in the bold flavors of this Low Sodium Shrimp and Grits, a healthier twist on the classic Southern comfort dish. Perfect for those looking to reduce sodium without compromising taste, this recipe combines creamy stone-ground grits with succulent lemon-garlic shrimp, seasoned with smoked paprika and black pepper for a vibrant kick. A drizzle of scallion-parsley butter adds richness without any salt, ensuring every bite is packed with fresh, savory flavor. Cooked in less than an hour and with the option to include low sodium chicken broth for added depth, this dish is ideal for weeknight meals or casual gatherings. Serve up this wholesome yet indulgent meal that’s as heart-healthy as it is delicious!
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 1 cup Stone-ground grits
- 4 cups Water
- 2 tablespoons Unsalted butter
- 2 tablespoons Extra virgin olive oil
- 3 cloves Garlic (minced)
- 2 tablespoons Lemon juice
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Smoked paprika
- 4 whole Scallions (thinly sliced, green and white parts separated)
- 2 tablespoons Fresh parsley (chopped)
- 1 cup Low sodium chicken broth (optional, for more flavor)
Instructions
In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in the stone-ground grits.
Reduce the heat to low and cover the pan. Cook the grits for about 20 to 25 minutes, stirring occasionally, until they are creamy and tender. If the grits become too thick, add more water or low sodium chicken broth, a little at a time, to reach the desired consistency.
While the grits are cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the white parts of the scallions and minced garlic, cooking until fragrant, about 1 minute.
Add the shrimp, smoked paprika, black pepper, and 1 tablespoon of lemon juice into the skillet. Cook the shrimp for about 3-4 minutes on each side, or until they are opaque and cooked through.
In a separate small pan, heat the remaining 1 tablespoon of olive oil and unsalted butter until the butter is melted and bubbling. Add the green parts of the scallions and fresh parsley, cooking for about 1 minute.
Once the grits are cooked, stir in the remaining 1 tablespoon of lemon juice and season to taste with black pepper.
To serve, spoon the creamy grits onto plates, top with the cooked shrimp, and drizzle with the scallion-parsley butter.
Garnish with additional parsley and serve immediately.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 2.8 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 326 mg | 25% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1717 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
