Shrimp and cheese grits easy and healthier recipe

Make Ahead Brunch Menu featuring Shrimp and Cheese Grits & Coffee Cake

Shrimp and Cheese Grits

Make-Ahead Brunch Menu recipes freeze well

When all my kids are in town or have friends in town with them, I always select a make-ahead brunch menu and Louisianan crawfish or shrimp and grits are one of my most requested recipes.  Besides this is a one-dish breakfast.  Everyone loves  the recipe whether they are from the south or not.  I like this recipe because  I can double it and it serves a crowd.  Sometimes I add mushrooms and saute with the shrimp, adding that earthy flavor.  I have also made the Crawfish and Cheese Grits ahead of time and frozen.

Crawfish and Cheese Grits & Yummy Yam Coffee Cake- my two top recipes for my Make-Ahead Brunch recipes

My fondest memory is one my daughter was a debutante and had 30 kids staying at my house….I think I used 5-7 pounds of crawfish to feed everyone…and it was all gone. Sometimes, I freeze any extra in small dish for me to pull out for dinner as this is one of my favorites. For more easy, healthy southern recipes, check out my cookbook, Gulf Coast Favorites!!! Also, my all time favorite that I can never resist, Yummy Yam Coffee Cake made with Bisquick (SO EASY) –another freezer-friendly recipe from Too Hot in the Kitchen. Yummy Yam Coffee Cake is honestly my very favorite fast brunch recipe!!!!

Crawfish and Cheese Grits  from Gulf Coast Favorites
Easy to prepare crawfish or shrimp with cheesy seasoned grits and ham is an easy fulfilling breakfast. The crawfish and shrimp may be omitted.

Brunch with shrimp and grits make ahead brunch
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Makes 4-6 servings

1 cup quick grits
3 cups water
1/2 cup skim milk
1 1/2 cup shredded reduced-fat sharp Cheddar cheese, divided
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon paprika
Dash cayenne pepper
1/3 cup diced Canadian bacon
1 pound medium shrimp, peeled or Louisianan Crawfish
1 teaspoon minced garlic
1 tablespoon lemon juice
Salt and pepper, to taste
1/2 cup chopped green onions

1.Cook grits in water and milk according to package instructions.   When grits are ready, stir in 1 cup Cheddar cheese, Parmesan cheese, paprika, and cayenne and stir until cheese is melted.
2.Coat large nonstick skillet with nonstick cooking spray.   Add Canadian bacon and sauté until it begins to brown. Add shrimp and garlic and cook, stirring, until shrimp are fully pink and almost done, 3-5 minutes. Add lemon juice.
3.Remove from heat and stir in grits mixture. Season to taste.  Add green onions.
4. Preheat the oven to 350°F  Coat 2-quart casserole dish with nonstick cooking spray. Transfer grits and shrimp mixture to prepared dish. Sprinkle with remaining 1/2 cup Cheddar cheese. . Bake for 30 minutes, covered, or until heated through.

Nutritional information per serving, Calories 268, Protein (g) 26, Carbohydrate (g) 23, Fat (g) 7, Calories from Fat (%) 25, Saturated Fat (g) 4, Dietary Fiber (g) 1, Cholesterol (mg) 134, Sodium (mg) 470, Diabetic Exchanges: 3 lean meat, 1.5 starch

Yummy Yam Praline Coffee Cake from Too Hot in the Kitchen 
This melt-in-your mouth coffeecake starts with a time-honored family pantry staple, biscuit baking mix. My personal favorite recipe — love the naturally sweet yams with the tart cranberries.                                       easy southern brunch with coffee cake

Makes 16 servings

2 tablespoons butter, melted
1/2 cup plus 3 tablespoons light brown sugar, divided
2 tablespoons light corn syrup
1/2 cup chopped pecans
2 1/2 cups biscuit baking mix
1 (15-ounce) can sweet potatoes, drained and mashed or 1 cup mashed Louisiana yams (sweet potatoes)
1/3 cup skim milk 1 teaspoon ground cinnamon 1/4 cup dried cranberries

1. Preheat oven 400°F. Coat 9x9x2-square baking pan with nonstick baking spray.
2. In bottom of prepared pan, mix together butter, 1/2 cup brown sugar and corn syrup. Spread mixture evenly in pan. Sprinkle with pecans.
3. In large mixing bowl, beat together biscuit baking mix, sweet potatoes, and milk until dough forms a ball. Turn dough onto surface heavily dusted with baking mix and roll or pat into 12-inch long rectangle.
4. In small bowl, combine remaining 3 tablespoons brown sugar and cinnamon. Sprinkle brown sugar mixture and cranberries evenly over dough. Roll up dough jellyroll style from longer side. Cut crosswise into one-inch pieces and arrange sitting on top of the pecan mixture in pan. Dough will spread when baking.

5. Bake 25-30 minutes or until golden brown. Remove from oven and immediately run knife around sides and invert onto serving plate, scraping any brown sugar mixture from pan to top cake.

Nutritional information per serving: Calories 184 Calories from fat 30% Fat 6g Saturated Fat 2g Cholesterol 4mg Sodium 254mg Carbohydrate 31g Dietary Fiber 1g Sugars 16g Protein 2g Dietary Exchanges: 1 starch, 1 other carbohydrate, 1 fat

Spicy Advice: Don’t let this dough intimidate you as it’s so easy to work with- can pat out with hands!

Visit my website for more yummy brunch recipes.

Holly Clegg
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Holly Clegg

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy healthy everday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post.She consulted for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country.
For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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