Y’all know that of all the Food Network princes,* Tyler Florence is the one who I’d want to wake me up from a poison-induced deep sleep in the forest, but we all have the other king of the Food Network to thank for this.
As is my way, I was tuning in to the new food competition show, where Bobby Flay survived the shrimp ‘n’ grits challenge with grits he made from ground up hominy.
Well, Vinny, these ARE magic ‘grits.’
Because not only are they chili pepper spicy and cornbread sweet–and require nothing more than spin through a hand blender to make–
The secret ingredient?
Real California Dairy yogurt.
As part of National Nutrition Month, a month designated to focus on making healthier food choices for better overall health and wellness, the California Milk Advisory Board, which represents more than 1500 dairy families, is celebrating “dairy good” nutrition by asking Recipe ReDux members to “lighten up” some of our favorite recipes with California dairy.
As the last time I made shrimp ‘n’ grits they were soaked in beer and cheese (like the great state of Wisconsin), I think this rendition, featuring the calcium boost and protein punch that low-fat (California) dairy can provide, is a much more nutritious version of the traditional.
Southwestern Shrimp ‘n’ Hominy Grits
- 2 15-0z. cans golden hominy, rinsed and drained
- 1/4 cup water
- 1 cup plain, low fat Real California Dairy yogurt
- 1 1/2 tsp. Southwestern Chipotle seasoning (or substitute your favorite chili powder)
- 16-oz. raw shrimp, peeled and deveined
- 14-oz. package frozen sliced bell peppers and onions
- salt and pepper, to taste
- Use a hand blender to process hominy, water, yogurt, salt, and 1/2 tsp. Southwestern Chipotle seasoning until smooth.
- Heat hominy ‘grits’ in a sauce pan until warmed through.
- Meanwhile, saute bell peppers and onions with 1/2 tsp. Southwestern Chipotle seasoning until cooked.
- Sprinkle remaining seasoning on shrimp and add to the pan.
- Cook shrimp curled and pink.
- Remove from heat immediately.
- Serve over grits!
I received a gift card to offset the expense of my ingredients. By posting this recipe I am entering a recipe contest sponsored by the California Milk Advisory Board and am eligible to win prizes associated with the contest. I was not compensated for my time.