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Healthy Recipe: Easy Shrimp and Asparagus With Grits
The best part? It takes less than 30 minutes to make. By Melissa Romero
This shrimp and grits recipe has a healthy and gluten-free twist, plus the added bonus of vitamin-rich asparagus. Photograph by Melissa Romero.
Comments () | Published July 26, 2013

I love cheesy, creamy Southern-style grits more than I care to admit, but not the guilt and calories that come along with it. So when I found this super-simple shrimp and grits recipe in You Still Won’t Believe It’s Gluten-Free, I knew I had to try it. (After all, I have about four bags of grits sitting in my cupboard. That’s what happens when you go to a wedding in South Carolina.)

This recipe calls just for three main ingredients: protein-stocked shrimp, vitamin-rich asparagus, and gluten-free grits. Best of all, it took less than 30 minutes to whip together and throw into a bowl for dinner.

Serving size: 2
Nutrition per serving: 489 calories, 27 grams fat, 691.3 milligrams sodium, 10.5 grams carbohydrates, 49.2 grams protein.

Ingredients and directions for shrimp and asparagus:
16 large shrimp
8 ounces fresh asparagus
1 tablespoon canola oil
2 tablespoons butter
2 tablespoons lemon juice

1) Peel shrimp. Set aside.

2) Wash and cut asparagus into one-inch pieces.

3) Heat oil and 1 tablespoon butter in large frying pan.

4) Add shrimp and asparagus. Cook over medium heat until shrimp is browned.

5) Add lemon juice and remaining tablespoon butter.

Ingredients and directions for grits
½ cup grits
2 cups cold water
2 tablespoons butter
Dash of salt

1) Put grits and water in a medium saucepan and add salt.

2) Slowly bring to a boil. Simmer until thick, about 5 minutes.

3) Stir in butter. Add shrimp and asparagus.

4) Top with heavy sprinkling of Old Bay or Cajun seasoning. Serve hot.

Categories:

Healthy Recipes
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Posted at 02:00 PM/ET, 07/26/2013 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs