Although it’s not a typical Bostonian staple, a bowl of warm grits is truly one of my favorite comfort foods. Especially when made with a little milk and cheddar cheese. MMMMmmm….mmmm.

A big bowl of steaming grits was one of my favorite pre-exam foods from back at my college days at Emory University in Atlanta, Georgia.

And every time I visit the South, I try to get a dish with grits. On our recent trip to Charleston, South Carolina I enjoyed a nice bowl of grits topped with shrimp….and that was the inspiration for the recipe in this post.

I decided to keep the grits simple– a little lactose free milk, cheddar cheese, a bit of butter and a dash of salt and pepper.

Creamy and delicious. Pure bliss in a bowl.

I purchased some frozen e-z peel shrimp–and cooked the shrimp in a skillet with a little drizzle of toasted sesame oil–which I think makes everything smell and taste extra special.

To garnish–just a few green scallions. That is it, my friends. So good. Russ and I helped ourselves to a bowl and a half.

Here is the recipe if you’d like to give cheesy grits and shrimp a try! And, of course, I hope you make it a GREAT week!

Cheesy Grits and Shrimp

April 14, 2014

by Well Balanced - Food - Life - Travel

Category Low FODMAP Main Dishes Low FODMAP Recipes

Ingredients

Serves: 4
4 cups water
1 cup quick cooking grits
3/4 cup lactose free milk
1 cup shredded cheddar cheese
1 tablespoon butter
Salt and pepper, to taste
1-2 green onion (scallion), green part only chopped in small circles
Shrimp:
16-24 large shrimp, de-veined and de-shelled
1-2 teaspoons sesame oil

Instructions

Add 4 cups water to large skillet or large saucepan over high heat.
When water is boiling, slowly add grits and stir.
Reduce heat to simmer and cover for about 5 minutes, stir occasionally.
Remove cover, add milk, cheese, salt and pepper then allow to simmer until creamy.
In medium skillet, add shrimp and sesame oil and quickly stir fry over medium high heat. Should only take a 2 minutes until shrimp is opaque and cooked through.
Dish out grits into serving bowl, garnish wi/ green onion slices and top with 4-6 shrimp per serving

Patty

June 7, 2014 at 2:03 pm

Hi Kate,
First, I think I speak for everyone here when I say thanks for taking time from your busy schedule to help all of us. I have had IBS for 10 years and have determined that my main culprits are fat, fiber, coffee and alcohol. I also have trouble with the worst FODMAP offenders-apples, onion and garlic. However, I can eat things like bread, pasta or pancakes as long as they are not whole grain or have a lot of fiber. In fact, these foods seem to sooth my gut. Do you see this with any of your clients? I assume the FODMAP foods aren’t the only triggers for some.

Thanks,
Patty

katescarlata

June 8, 2014 at 4:43 pm

Thanks Patty! Tolerance to FODMAPs is very individual. White bread tends to have less FODMAPs than the whole grain products…amount matters too–so if you had 1/2 cup of white pasta you may be fine-but a large portion may push the FODMAP intake to a higher and possible intolerable level. I can tolerate small amounts of wheat as well–but things like bagels which I adore–bother me belly.

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Cheesy Grits and Shrimp

Cheesy Grits and Shrimp

Ingredients

Instructions

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2 replies on “Cheesy Grits and Shrimp“

Patty

katescarlata