Confetti Shrimp and Grits
Buttery spread and honey make these grits taste like sweet cornbread.
Ingredients
- 10 med shrimp, peeled
- 1 bunch broccoli rabe, or spinach, or collards, or other green
- 1 carrot, diced
- 1/2 cup diced assorted bell peppers
- 1 stalk celery, diced
- 1 tsp olive oil
- 1 tsp Old Bay Seasoning
- 1 pinch chili powder
- 1/4 cup quick-cooking polenta
- 1 Tbs buttery spread
- 1 Tbs Parmesan cheese
- 1 tsp honey
Directions
- Add olive oil to pan and heat. Place shrimp one by one into pan and don’t touch until brown on one side. Flip and sear on the other side until crispy. Remove from pan.
- Add carrots, bell peppers, and celery to pan and sauté a few minutes. Stir in Old Bay Seasoning and chili powder. Add 1/4 cup water to deglaze plan and steam vegetables. Remove vegetables from pan when tender.
- Add broccoli rabe (or other greens) to pan. Sauté a few minutes until wilted. Add a splash of water to steam/deglaze, if needed.
- Meanwhile, cook polenta as package says.
- When polenta is thick, stir in buttery spread and Parmesan cheese until melted. Then drizzle with honey.
Nutrition Facts
Calories 289
Calories from Fat 66 (23%)
(11%)Total Fat 7g
(8%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(16%)Cholesterol 48mg
(26%)Sodium 621mg
(35%)Potassium 1240mg
Total Carbohydrate 42g
(37%)Dietary Fiber 9g
Sugars 7g
Sugar Alcohols 0g
(31%)Protein 16g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.