Shrimp and Grits
This signature dish is a favorite at the chef’s station at WakeMed Health & Hospitals. Jessica Marchand, R.D., director of food and nutrition services, says: “Chef Antonio [Alano] substitutes nonfat milk for heavy cream to lower the fat content. He poaches the shrimp and incorporates the flavorful broth instead of creating a butter sauce that comes with the classic preparation. This dish is served with fresh vegetables like baby spinach and fresh diced tomatoes, giving this meal a healthier, yet delicious and unexpected balance.”
2 tbsp. butter
1 small onion, diced
1 tbsp. minced garlic
1 1/2 cups nonfat milk
8 oz. quick grits
1/2 cup water (if needed)
4 oz. shredded cheddar cheese
4 tbsp. butter, cut into 1 tbsp. cubes and kept cold
1/4 cup julienned vegetable blend (red onion, green and yellow bell pepper)
1/4 tsp. kosher salt
1 tbsp. canola oil
8 oz. thinly sliced Andouille sausage
4 oz. bacon bits
12 oz. raw 31-40 shrimp, peeled, deveined
1 cup fresh spinach
4 oz. diced tomatoes
Poaching liquid for shrimp
4 cups water
1 cup white wine
2 cloves garlic
1 tbsp. thyme
1 tbsp. oregano
- Heat non-stick pan on medium-high. Add butter and allow to melt. Add diced onions; sauté until translucent. Add garlic and sauté lightly.
- Add milk and incorporate into mix. Lower heat to medium and add grits slowly, stirring constantly. (Add water if needed.)
- When grits are cooked thoroughly, add cheese and stir.
- Heat a separate pan on medium-high. Add oil and sausage. Add bacon bits and stir. Add vegetable blend and stir, then add salt.
- In medium pot, mix poaching liquid ingredients together and bring to a boil. Lower to a simmer; add shrimp and poach until pink and tender.
- Spoon grits into bowl. Place fresh spinach on top of grits. Top with shrimp, tomatoes and bacon bits/sausage/vegetable blend mixture.