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- A Must-Try Sauce for a Much-Maligned Fish
- Now Is the Time to Pair Spicy Clams with Rosé
- One-Pan Chicken Roast
- How to Make Cheese Toasts Healthy
- Easy Peel-and-Eat Grilled Shrimp with a Zippy White
- A Mexican Take on Ratatouille
- Crispy Flounder and Sautéed Mushrooms with Cabernet Franc
- Fresh Bean and Tomato Chili with Rosé
- How to Roast Chicken When You Don't Want to Turn on the Oven
These healthy recipes are all created to pair with wine (which has 120 to 150 calories for a 5-ounce glass)—all for 600 calories or fewer.
To make these lean but delicious shrimp and grits even healthier, stir in some baby spinach or other tender greens with the corn. If you can’t find ramps (or if they are out of season) use two scallions and two thinly sliced garlic cloves instead. A richly fruity California rosé is a nice match for this dish because it pairs well with the sweetness of the corn.
Healthy Shrimp and Grits with Corn and Bacon
Total: 35 MIN
4 cups low-sodium broth or water
1 cup stone-ground grits or polenta
1 tablespoon extra-virgin olive oil
2 thick slices of bacon, finely diced
4 ramps, trimmed and thinly sliced, white and green parts separated
1 pound medium shrimp, shelled
½ cup dry white wine
1 cup frozen corn
1 tablespoon fresh lemon juice
1. In a medium pot, bring the stock to a boil. Add the grits in a thin steam, whisking, and simmer over moderately low heat, stirring occasionally, until the grits are tender, about 30 minutes. Season generously with salt and pepper, stir in the olive oil and keep warm.
2. Meanwhile, in a large skillet, cook the bacon over moderate heat until the fat renders and the bacon is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
3. Turn the heat to high and add the white parts of the ramps to the skillet and cook over high heat until softened and just starting to brown, about 1 minute. Add the shrimp, season with salt and pepper and cook, stirring, until pink on the outside, 1 to 2 minutes. Add the white wine and cook until reduced by half, about 1 minute. Add the corn and cook until heated through. Remove the skillet from the heat and stir in the green parts of the ramps or scallions and the lemon juice. Season with salt and pepper.
4. Transfer the grits to bowls and top with the shrimp. Sprinkle with bacon and serve.
One Serving 406 cal, 11 gm fat, 5.8 gm sat fat, 41 gm carb, 5 gm fiber, 34 gm protein.
Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.