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Our April recipe is a quick recipe that works just as well for brunch as it does for dinner: Shrimp & Grits.

This recipe was submitted by Arnella Chatman for the DCI Kidney Cookbook

Ingredients
Makes 4 servings

  • 1 c. stone ground white grits
  • 2 T. unsalted butter
  • 1/2 bunch small shallots, chopped
  • 1/2 c. corn kernels
  • 1 T. vegetable oil
  • 1 pinch red pepper flakes (optional)
  • 1/2 c. chopped red bell pepper
  • 1 c. green peas
  • 3/4 lbs. shrimp, peeled and deveined

 Instructions

  1. In a large pot, bring 3 cups of water to a boil.
  2. Add grits, lower heat to a simmer, cover and cook for 20 minutes, stirring occasionally.
  3. When grits are thickened yet creamy, remove from heat and stir in 1 T. of butter.
  4. Cover to keep warm.
  5. In a large skillet over medium heat, sauté shallots and corn in 1 T. of butter and oil.
  6. Add red pepper flakes if desired.
  7. Cook until corn is browned (about 2 minutes).
  8. Add bell pepper and peas. Cook for 2 minutes.
  9. Add a small amount of butter if skillet is dry, raise heat to medium to high and add shrimp.
  10. Sauté until cooked thoroughly about 1 minute per side.
  11. Stir and remove from heat.
  12. Spoon grits into bowls; top with shrimp and vegetable mixture.

Nutrition Facts (Per Serving)

Calories: 220
Sodium: 487 mg
Potassium: 321 mg
Phosphorus: 240 mg
Protein: 23 g

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.