Justin & Meredith Winokur's Kitchen Cooking Notebook

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Shrimp and Grits with Goat Cheese and Veggies -- back to top

I had read a few recipes on shrimp and grits and they were all basically the same: make grits, make shrimp, combine. I figured that was easy enough. Some recipes called for grits to be made in just water while other wanted heavy cream. I made 3/4 cup of dry grits which calls for 3 cups of water. So, I did 1 cup of water and two of unsweetened almond milk for more creaminess. I also threw in some Smart Balance "butter."

I have been a fan recently of putting extra veggies in food, even if you won't taste them much. So, while that started cooking, I julienned (with the mandolin) half a zucchini and then I thinly sliced small sweet peppers. I sautéd them to get them semi cooked and then I added them to the grits.

I cooked the peeled shrimp (about 1/2 pound) in the sauté pan with a tiny bit of old bay. When the grits were ready, I added everything together. I also added some onion and garlic powder and crushed red pepper

I also added a small amount of low-fat mexican cheese mix and two ounces of goat cheese. That was probably the largest source of points in the meal and ended up not adding much flavor.

Anyway, it was extremely tasty, though as I just noted, you barely tasted the goat cheese. I did notice the peppers and zucchini though not much. The grits (which were from the Whole Foods bulk bin, BTW) came out very creamy and everything melded well. I would absolute make it again, but skip the goat cheese to save points. I do not know about the mexican cheese mix. I could probably skip that too.

Points Plus: I just guessed how much smart balance and mexican cheese I used

3/4 cup grits...8.7

2 cups almond milk...2.2

2 oz goat cheese...4.2

Smart Balance...2.6

Mexican Cheese mix...3.2

8 oz shrimp...4.5

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25.4

So the whole meal was pretty large at about 25 points plus, but it made a lot of food and could be cut down to less in the future. Also, considering how many points I have a day, this isn't too bad.

Original Wordpress ID and Date: 2145, 2012-07-27_224644

Shrimp and Grits -- back to top

I made shrimp and grits a lot like last time. I only used 1/2 cup of grits but I think I had more shrimp. I did the grits with the directions below, except I used 1.5 cups almond milk and 1/2 cup water. I added a lot of salt, a bit of smart balance plus lots of seasonings. I do not recall all of them, but I know I used crushed red pepper, garlic powder, onion powder, pepper, some habanero tabasco. I also had some tomatoes so I cut them up and threw them in as well. The tomato didn't do much, but I had it so I used it. I also added some colbyjack cheese but not too much. I think I can skip the cheese next time

I just did the shrimp in a frying pan with pam. Nothing special.

Overall, the meal was pretty good, though not as good as I recall it being last time. Maybe I should have done more to bring out the shrimp flavor. As I said, I'll skip all cheese next time as it gets lost.

Original Wordpress ID and Date: 2801, 2012-10-29_205945

Shrimp and Grits with Edamame -- back to top

I made shrimp and grits following the idea from the last time again doing 1/2 cup grits to 1.5 cups almond milk and 0.5 cup water. While it was cooking, I sautéd onions and peppers (including some Birds Eye Chiles) then added them. I also added lots of seasonings including some cayenne garlic powder, and 21 seasoning salute. I then added shrimp towards the end. I also added 2 wedges of laughing cow.

Again, the cheese still didn't add much flavor or creaminess (I think). It may be not worth the extra calories. Oh, and I had

Points plus:

1/2 cup grits...8

6 oz shrimp...3.5

2 wedges of laughing cow...1.5

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13 for a nice sized dinner (plus the edamame)

Original Wordpress ID and Date: 3165, 2013-02-16_125653

Green Chile Shrimp and Grits -- back to top

Shrimp and Grits is usually a dinner in the south, but I made it for breakfast.

The package of grits said something like a 3:1 ratio and something like 5 minutes. That was a bit fishy so I more closely followed 2012-10-29 with a 4:1 ratio and about 15-20 minutes.

I did my usual creamy trick and used almost entirely almond milk in place of the water. I added two packets of frozen Green Chile to the grits. I started with one but it wasn't looking particularly green and it was getting dry. The second packet seemed to do the trick. Maybe a bit too hot but not bad. In addition, I threw in some salt, pepper, and some grated parm cheese. I forgot butter.

I just steamed the shrimp right from frozen. I didn't really have any good idea of timing so I just watched it.

Overall, it was pretty good. Shrimp was maybe a bit strange for breakfast but it worked.