Like many traditional Southern dishes, shrimp and grits is usually loaded with butter, cheese and sometimes bacon or a ham hock. This lighter version is completely meat- and dairy-free. The dish gets its flavor from sweet sautéed leeks and a quick white wine pan sauce. Slideshow:Delicious Southern Recipes
One Serving: 306 cal, 9.5 gm fat, 1.6 gm sat fat, 20.9 gm carb, 2.7 gm fiber, 28.8 gm protein; high in vitamin A; gluten- and dairy-free. Tips: You can add some greens directly to the dish: Stir in a handful of baby kale, spinach or arugula with the leeks and sauté until wilted. • To add a Southwestern twist to this dish, toss the shrimp with 1/2 teaspoon pure chile powder and cumin. • This recipe will be extra-tasty if you use homemade shrimp stock for cooking the grits. You can also add the shrimp shells to store-bought chicken or vegetable stock, simmer for 20 minutes, then strain the stock before using.