Posted in Shrimp

A Taste From Tennessee

Shrimp and Grits

Last month when we were in Tennessee, I had a the most delicious shrimp and grits dinner at a restaurant.  This dish inspired me and tonight I successfully re-created it while keeping it low fat.

Here it is, you have to check this one out.

Shrimp and Grits

Serves 4

Prep time: 10 minutes

Cook time: 30 minutes


4 cups water

¼ teaspoon salt

¼ teaspoon pepper

1 clove garlic – minced

1 cup grits

2 tablespoons grated parmesan cheese

1 pound shrimp – peeled, deveined and tail removed

1/3 cup egg substitute

1 ½ cups Panko bread crumbs

3 slices turkey bacon – chopped

2 tablespoons parsley – chopped

½ cup scallions – green parts only chopped


  1. Boil water in a large pot on high heat.  Add salt, pepper, garlic  and stir in grits.  Lower heat to low and simmer for 20 – 25 minutes.
  2. Remove from heat and stir in parmesan cheese.
  3. While grits are simmering, dip shrimp in egg substitute then press into bread crumbs.
  4. Heat a large non-stick skillet on medium high heat and spray with cooking spray.  Add bacon and cook 2 – 3 minutes until it is beginning to brown.
  5. Move the bacon to one side of the pan, then add shrimp into the pan in one layer.  Once shrimp is in, spoon bacon over the shrimp.
  6. Cook shrimp for 2 – 3 minutes until ready to be turned over and add parsley and scallions.  Cook shrimp with bacon, parsley and scallions until shrimp are pink and cooked through.
  7. To serve, ad about ½ cup of the grits on the bottom of a shallow bowl, spoon grits and mixture on top and serve immediately.

NOTE: some of the breadcrumbs may fall off while cooking the shrimp, just spoon some on top when serving.

Estimated values per serving:

Calories = 385                                                                    Fat = 6 grams