Spicy Shrimp & Cream Cheese Grits

by Jessica on July 30, 2013

Spicy Shrimp & Cream Cheese Grits by My Baking Heart

If you’re a fan of My Baking Heart on Facebook, then you might’ve seen my post yesterday about the ‘Foodies Shedding Booties’ Challenge.

Foodies Shedding Booties

I’ve teamed up with the adorable Kasey, of Kasey’s Kitchen, and a few other bloggers to get rid of that annoying “blogger bootie”. You all know what I’m talking about… the one that sneaks up on you after you’ve deemed yourself head taste tester or the one that starts showing up after you’ve become a garbage disposal for your kids’ leftover snacks.

I’ve been there, done that. And after two and a half years of being on Weight Watchers, things have gotten a little stale. It’s also a drag when a family member pats you on the back and says, “Girl, what are you eating?! You’re getting a little chunky!” I (obviously) needed a motivational boost and Kasey’s Challenge couldn’t have come on a better day.

It was also the perfect time to pull this recipe out of my files. It’s a spicy spin on the classic Southern Shrimp & Grits dish that will leave you wanting a second (or even third) serving. The cumin and chile powder bring a demure heat, while the garlic cools things down just a bit. It’s also lighter than the traditional dish, using skim milk and low-fat cream cheese.

Want to join us for the challenge? It’s easy! Just snap photos of yourself getting your sweat on and eating healthy, post them to Instagram or Facebook with the tag #foodiessheddingbooties and you’re automatically entered into weekly giveaways from some of our awesome partners! Good luck!

Spicy Shrimp & Cream Cheese Grits by My Baking Heart

Spicy Shrimp & Cream Cheese Grits

Yield: 6 servings


    For the Grits:
  • 4 c skim milk
  • 1 c stone-ground grits
  • 2 tbsp garlic powder
  • 2 tsp ground cumin
  • 1 tsp chile powder
  • 1/4 tsp Kosher salt, plus extra for seasoning
  • 1/3 c low-fat cream cheese
  • Freshly ground black pepper, to taste
  • For the Shrimp:
  • 1-1/2 lbs medium shrimp, peeled and deveined
  • 1 tbsp garlic powder
  • Kosher salt and freshly ground black pepper, to taste


For the Grits:

In a medium saucepan bring milk to a simmer over moderately low heat. In a small bowl, whisk together the grits, garlic powder, cumin, chile powder and salt. When the milk is simmering, whisk in the grits and cook, stirring often, for about 25 minutes. Remove from heat and stir in the cream cheese, also seasoning with salt and pepper. Cover and let the grits thicken.

For the Shrimp:

Heat a large skillet on the stovetop to medium-high. Add the shrimp, garlic, salt and pepper, then toss to coat. Cook the shrimp until translucent, about 2 to 3 minutes on each side.

Spoon grits into six shallow bowls, topping each with an equal serving of shrimp. Serve hot.


Spicy Shrimp & Cream Cheese Grits by My Baking Heart


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{ 1 comment… read it below or add one }

1 Kim July 31, 2013 at 1:40 pm

Yum! Sounds pretty simple, too, which is a plus in my book!

The Foodies Shedding Booties sounds interesting. I’ll have to check it out. I’ve gained a couple pesky pounds since my honeymoon a few months ago and I’m eager to get back to where I was pre-honeymoon!


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