Shrimp and Cheese Grits Recipe for National Arthritis Awareness

shrimp and cheese grits recipe for anti inflammatory diet

Shrimp and Cheese Grits Recipe Best Brunch Entertaining Recipe

Shrimp and Cheese Grits recipe with Peppers is one of my favorite shrimp  and grits recipes to entertain with and to prepare a wonderful, stress-free brunch for holidays, graduations, family gatherings or for my  breakfast.  There can be a lot going on during the end of the school-year, so keep the celebration simple with my delectable yet easy Shrimp and Cheese Grits recipe with Peppers from my arthritis cookbook. Since May is National Arthritis Month, I  highlighted delicious recipes to help fight inflammation or really just a healthier diet. This mouthwatering shrimp grits recipe will entice your taste buds and impress your guests.  And don’t worry, no one ever said brunch meant spending an entire morning in the kitchen. After all, the purpose of brunch is to sit down and delight in your company.

If you’re a Cheese Grits fan, you’ll love the addition of assorted peppers to your basic shrimp and cheese grits recipe

Did you know there is more Vitamin C in a red pepper than an orange?  Peppers are loaded with nutritional benefit.  Besides lots of flavor so by adding peppers to your recipe, you have a nutritional winner with this yummy recipe.  Shrimp and grits recipe is one of our best southern recipes.  If you don’t want cheesy grits,  leave out the cheese for delicious shrimp and grits.

If you love Cajun, Creole, Louisiana or southern food, check out my easy healthy recipes and my Gulf Coast Favorites cookbook with 30 minute recipes from my Louisiana Kitchen, a great book with healthier southern options.

Shrimp and Peppers with Cheese Grits from  Eating Well to Fight Arthritis
Shrimp combined with vibrant peppers in a light flavorsome sauce served over creamy cheesy grits.

6 (3/4- cup) shrimp mixture with grits

3 assorted bell peppers, (red, green, yellow) seeded and chopped
1 cup chopped Roma tomatoes
1 1/2 pounds medium peeled shrimp
1/2 cup chopped green onions
2 cups skim milk
1 1/2 cups water
1 cup quick grits
1 1/2 cups shredded reduced-fat sharp Cheddar cheese
1 tablespoon Worcestershire sauce

1. In large nonstick skillet coated with nonstick cooking spray, saute bell peppers, tomatoes, and shrimp, cooking until shrimp done, about 7 minutes. Add green onion.
2. Meanwhile, in nonstick pot bring milk and water to boil. Stir in grits. Return to boil, reduce heat, cover and cook about 5 minutes or until thickened, stirring occasionally. Stir in cheese and Worcestershire sauce. Serve shrimp over cheese grits.

Nutritional information per serving: Calories 301, Calories from fat 19%, Fat 6g, Saturated Fat 3g, Cholesterol 158mg, Sodium 496mg Carbohydrate 32g, Dietary Fiber 2g, Sugars 8g, Protein 28g Dietary Exchanges: 2 starch, 1 vegetable, 3 lean meat

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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