Shrimp & Grits

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
Four servings

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 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.” 

Ingredients

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, kept cold
1/4 cup julienned vegetable blend (red onion, green, 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

Steps

  1. Heat nonstick pan on medium-high. Add butter and allow to melt. Add diced onions; sauté until translucent. Add garlic and sauté lightly.
  2. Add milk and incorporate into mix. Lower heat to medium and add grits slowly, stirring constantly. (Add water if needed.)
  3. When grits are cooked thoroughly, add cheese and stir.
  4. Heat separate pan on medium-high. Add oil and sausage. Add bacon bits and stir. Add vegetable blend and stir, then add salt.
  5. Poach shrimp until pink and tender.
  6. Spoon grits into bowl. Top with fresh spinach, tomatoes and sausage/shrimp mixture.
Source: WakeMed Health & Hospitals, Raleigh, N.C.

More From FoodService Director

Managing Your Business
management team

Last week’s NACUFS National Conference proved to be a treasure trove of management and staffing takeaways. Here are a few we noted at the annual event , held this year in Providence, R.I.

1. Make it scalable

When explaining something new to staff, instead of asking, “You got it?” or “You with me?” have employees rate how well they understand the new material on a scale of 1 to 10, said Ron Paul, a senior consulting partner for Partners in Leadership, during a session on building accountability in the workplace. People are likely to say yes even when they don’t fully grasp what you’...

Ideas and Innovation
song break

Once per month in a daily huddle, we dedicate a few minutes for the staff to sing a short song. The staff has responded so positively to this. They now bring costumes and other props. It's a few short minutes, but the payoff has been tremendous.

Photo courtesy of iStock

Ideas and Innovation
plastic straws

An item about the size of a pencil has become the latest target in foodservice operators’ sustainability plans. Though small, plastic straws are said to have a large impact on the environment, with Americans using approximately 500 million straws each day, according to a release from Chicago’s Shedd Aquarium, which temporarily ditched plastic straws as part of an Earth Day promotion this year.

In recent months, a growing number of eateries and cities across the United States have scrapped plastic straws. In July, Seattle enacted a ban on plastic straws and utensils, requiring...

Industry News & Opinion

Medford High School in Medford, Mass., is looking to add an orchard to its campus, Wicked Local reports.

The idea for the orchard was brought forth by students looking to help combat food insecurity. They are working with the school’s nutritionist to make the orchard a reality.

If planted, the orchard would be located inside the school’s courtyard and would grow fruits such as apples, paw paws, blueberries, peaches and plums. It would also include an outdoor classroom space.

The school committee signed off on the project last year; however, some administrators are...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code