Shrimp and Grits

Most shrimp that shows up on restaurant menus is either breaded and fried or sauté́ed in a bath of melted butter. Instead, we spike sautéed shrimp with scallions, cayenne, and crispy hunks of kielbasa to keep the calories, amazingly enough, below 400.


makes 4

1 Tbsp canola oil
1 cup diced cooked turkey kielbasa
4 scallions, whites and greens separated, chopped
1 clove garlic,minced
8 oz fresh mushrooms (button, cremini, or shiitake), stems removed, sliced
1 pound shrimp, peeled and deveined
1⁄2 cup low-sodium chicken broth
Salt and black pepper to taste
1⁄2 tsp cayenne pepper
1⁄2 cup quick-cooking grits
1⁄4 cup shredded Cheddar cheese




10 g

Saturated Fat

4 g


610 mg

how to make it

step 1

Heat the oil in a large cast-iron skillet or sauté pan over medium-high heat until lightly smoking. Add the kielbasa; cook for a few minutes, until lightly browned. Add the scallion whites, garlic, and mushrooms. Cook until the mushrooms are lightly browned, 3 to 4 minutes.

step 2

Add the shrimp and continue cooking until the shrimp are just pink and firm to the touch. Stir in the broth and cook for another 3 minutes, until the liquid has reduced by half and the shrimp are cooked all the way through. Season with salt, pepper, and cayenne.

step 3

While the shrimp are cooking, cook the grits according to the package instructions. When they’re thick and creamy, add the cheese and season with salt and pepper.

step 4

Divide the grits and shrimp among 4 bowls and garnish with the scallion greens.