Shrimp n’ Grits

Servings: 8 Prep: 10 mins Cook: 10 mins Total: 20 mins

Update: On 4/15/2013, I learned that the hominy labels had been very inaccurate, due to a 60 year old test report. I’ve left the following notes and recipes intact, but the nutrition has changed. I no longer consider this to be a very low carb recipe, even though it works and is definitely delicious. Read more here … >

This oft served breakfast dish was one of low-carb’s “forbidden fruits” in my mind. It’s one of the most luxurious and comforting foods I know of, and I’d long assumed it was out of my life, more-or-less, forever. Grits, being corn, and corn being evil, I seemed destined to live a grits-free life. I’ve been sad. Alas, that is not true! Read on!

I’ve lived all over the United States. I’ve driven across the country several times. I’ve driven up and down the west coast. I’ve visited both Alaska and Hawaii. I’ve driven from Maine, down to Washington DC and back. I feel as if I’ve got the US pretty well covered … except … the South East! I’ve never been to New Orleans. I’ve never been to Tennessee, or the Carolinas, which is where this particular recipe originates from. Also known as the “Low Country”, this South Carolina/Georgia coastline dish. The food in the region is SIMILAR to Cajun and Creole, but with its own regional variations.

How do I know? Thank you, Wikipedia!

Note: This recipe assumes you’ve already got 4 cups of LC Grits, sitting warm by the stove. The rest of the recipe is focused on the shrimp!

Shrimp n' Grits

Ingredient
Calories
Fat
Protein
Carbs
SA’s
Fiber
Net Carbs
1 tsp (2g) chili flakes
6.3
0.3
0.2
1.1
0
0.7
0.4
4 each (12g) garlic cloves, minced
0
0
0
0
0
0
0
2 lb (908g) shrimp (16/20), peeled and deveined
962.5
18.2
181.6
9.1
0
0.6
8.5
1/2 cup (112g) fresh whole butter, cut into about 24 cubes and divided
800
88
0
0
0
0
0
1/2 cup (56.8g) real bacon bits
200
12
24
0
0
0
0
1 medium (110g) red onion, diced
44
0
1
10
0
2
8
2 small (148g) red bell peppers, seeded and diced
45.9
0
1.5
8.9
0
3
5.9
1/2 cup (130g) “mexican style” hominy
94
1
2
19
0
3
16
2 tbsp (30.5g) lemon juice, freshly squeezed
7.6
0
0.1
2.6
0
0.1
2.5
1/2 cup (32g) parsley, chopped
5.9
0
1
1
0
0.5
0.5
4 cups (940g) low-carb grits, warm
1808.3
160
56.3
48.8
0
24
24.8
salt and pepper, to taste
0
0
0
0
0
0
0
Grand Totals (of 8 servings):
3974.4
279.5
267.7
100.5
0
33.9
66.6
Totals Per Serving:
496.8
34.9
33.5
12.6
0
4.2
8.3 g
63.1%
Fat
26.9%
Protein
10.1%
Carbs

Shrimp n' Grits

Shrimp n' Grits

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Print Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 Servings
Author: DJ Foodie

Ingredients

  • 1 tsp chili flakes
  • 4 each garlic cloves minced
  • 2 lb shrimp (16/20) peeled and deveined
  • 1/2 cup fresh whole butter cut into about 24 cubes and divided
  • 1/2 cup real bacon bits
  • 1 medium red onion diced
  • 2 small red bell peppers seeded and diced
  • 1/2 cup "mexican style" hominy
  • 2 tbsp lemon juice freshly squeezed
  • 1/2 cup parsley chopped
  • 4 cups low-carb grits warm
  • salt and pepper to taste

Instructions

  • In a mixing bowl, combine your chili flakes, garlic and shrimp. Season with a little bit of salt and pepper, and set aside.
  • Heat up a large sautĂ© pan over medium-high heat.
  • Add 1/4 cup of your butter and swirl it around the pan. Before it burns, add your bacon, bell peppers and onions, with a little bit of salt and pepper. Allow these ingredients to "fry" in the butter. Stir occasionally.
  • After about 5 minutes, add your shrimp to the pan. Continue stirring until the shrimp begin turning nice and pink; about 2 minutes.
  • Add your hominy and continue cooking for about 2 more minutes.
  • When the shrimp is consistently pink and properly cooked (still just a little bit translucent and soft, not overcooked and rubbery), add your lemon juice, parsley and the rest of your butter. Turn the heat off the stove and stir the butter into the shrimp, until it's melted.
  • Put 1/2 cup of warm grits onto 8 plates. Top with equal portions of shrimp!
  • Serve!

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* Learn More: More about this recipe and nutrition …

4 thoughts on “Shrimp n’ Grits”

  1. Whenever I write a recipe, I have only a ballpark understanding of the nutrition in mind. Because I’ve been at this for a while, I know more or less what I’m going to get when I’m done. This recipe, however, really shocked me. I was expecting it to be somewhere between 10 to 12 net carbs per serving. It was only 7! I was really shocked! I’m going to need to eat this more often! 🙂 If you make it, please let me know how it turns out!

  2. You need t come south. More importantly you need to go to the low country. Read Pat Conroy, think Charleston ,Fripp Island when you decide to come this way I will have Dr Wolver tour with you it will be great fun!! Also in her weight loss group we had our first person come off of all insulin!! Large doses of NPH twice a day and 3 shots of fast acting during the day, to begin with. For the first time in 20 years I am within my BMI range AND I look great in jeans

  3. Terry, I would LOVE to! It’s on my list of things to do in life. I just need to find a month and prepare myself for it. I’d also suffer for 6 months afterwards from all the delicious foods, but … I strongly suspect it would be worth it! I COULDN’T BE MORE THRILLED with the progress Dr. Wolver and her group is making! CONGRATULATIONS on all fronts!!!

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