Secrets of Bluegrass Chefs is a
Kentucky TV show where they highlight various restaurants. This time they put
out a challenge to turn southern high fat, high calorie choices into delectable
healthier choices. Chef Rob Henry was given the regional favorite of “Shrimp
and Grits”, usually made with lots of cream and cheese, which he then created to
be very low fat and calories. Please see the attached recipe! Give it a
try!
Pimento Cheese
Grits with Balsamic Glazed Shrimp
Ingredients
1 cup nonfat plain
yogurt
1/2 cup low sodium chicken
stock
Pinch of salt
1/3 cup grits
1/4 cup grated extra-sharp Cheddar
cheese, divided
1/2 cup roasted red tomatoes,
pureed
12 21/26 shrimp peeled and deveined
with tails on
Old
Bay seasoning to
taste
1 cup balsamic
vinaigrette
Procedure
Combine water, peppers, yogurt and
salt and bring to a boil. Add grits and bring to a simmer stirring frequently.
Cook until grits are to the doneness of your choice and turn off heat and add
cheese. Thin if necessary with additional yogurt or stock.
Reduce Balsamic vinaigrette over
medium heat to a syrup consistency.
Prepare a hot grill and lightly oil
to prevent sticking. Meanwhile, skewer shrimp and season lightly with old bay.
Grill Shrimp just until done, they should turn pink and begin to tighten, do not
overcook. Drizzle balsamic glaze over shrimp.
Place 1/2 cup pimento cheese grits
on plate and top with 4 shrimp per serving. Garnish with balsamic glaze and
chiffonade of green scallions.