Shrimp and Grits - Recipe from Episode 3 of Food Fight Season 3

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein option, while canned tuna is often less expensive.

grits

🥗Healthier: quinoa

💰Cheaper: polenta

Quinoa is a nutritious grain alternative, while polenta is typically more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat choice, while margarine can be a budget-friendly substitute.

Combine 2 cups of water and 1/2 cup of whole milk in a pot and bring to a boil for the grits.

Mince 1 clove of elephant garlic.

Dice 1/2 bell pepper and 1/2 onion into small pieces.

Cut 2 strips of bacon into small cubes.

Preheat a pan and add the bacon to render the fat.

Once the bacon is crispy, add the diced vegetables to the pan and cook for 2 to 3 minutes.

Add shrimp to the pan along with 1 teaspoon of salt, a pinch of black pepper, and 1 teaspoon of smoked paprika.

Pour in 1/4 cup of chicken broth and 1/4 cup of heavy cream and let it cook together for a few minutes.

In the meantime, check on the grits and prepare spinach by adding 1 teaspoon of olive oil to a separate pan.

Add leftover chopped onions and garlic to the spinach pan and sweat for 2 minutes.

Stir in 2 tablespoons of butter and 1/4 cup of cheddar cheese into the grits, adding a pinch of salt and black pepper.

Add spinach to the pan with garlic and onions, along with lemon zest.

Plate the dish starting with the grits, then add spinach, followed by the shrimp and sauce on top, and garnish with chopped Italian parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens