Chelsea Signature Dish: Shrimp & Grits Health Benefits

Shrimp is a great source of protein and a favorite in the seafood group. They are extremely easy to make and only take a few minutes to cook. Shrimp pair nicely with any vegetable or starch and most seasonings. At the Chelsea, one signature dish served throughout all 16 communities is Shrimp and Grits. It’s a favorite!

Shrimp is very low calorie with one piece being only 7 calories. A portion size is 10 -12 pieces which equals to about 85 calories. This makes it a staple for those looking to keep their weight the same or those looking to lose a few pounds. Shrimp are very high in protein. The amount of protein in a serving of shrimp is comparable to that of a serving of chicken containing very little fat. High in protein it is also means very high in nutrients including Vitamin B12, copper and iodine.

Grits are common breakfast food and paired nicely with a piece of protein. It is made up of ground corn simmered with water. They are also a good source of protein and are known to help with weight loss. It is a healthier choice than oatmeal. Grits pair nicely with shrimp since it’s a grain. At The Chelsea, the dish is served for dinner.

What you will need for 4 servings:

  • 4 cups water
  • Salt and pepper
  • 1 cup stone ground grits
  • 3 tablespoons butter
  • 2 cups shredded sharp cheddar cheese
  • 1 pound of shrimp, peeled and deveined
  • 6 slices bacon chopped
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 cup thinly sliced scallions
  • 1 large clove garlic, minced

 
Directions:

Bring water to boil. Add salt and pepper. Add grits and cook until water absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Rinse shrimp and pat dry. Fry the bacon in a large skillet until brown, drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Sauté for 3 minutes. Spoon grits into serving bowl. Add shrimp mixture and mix well. Serve immediately.

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