We all love southern comfort food, but here is healthy twist on some classics.
Southern food is known for being a great comfort food, but it is 2018 and we need to stick to our New Years Resolution y’all. Here are two classic southern dishes with a bit of a healthier spin on them. Enjoy!
15 Minute Skinny Shrimp and Grits
- 3 cups water
- 1 teaspoon kosher salt
- 3/4 cup uncooked quick-cooking or regular grits (not instant)
- 1 tablespoon unsalted butter
- 1/2 teaspoon black pepper
- 1/2 cup freshly grated sharp cheddar cheese (about 2 ounces)
- 1/4 cup freshly grated Parmesan cheese (about 1 ounce), plus additional for serving
- 1/4 cup chopped green onions (white and green parts), plus additional for serving
- 2 teaspoons extra virgin olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 pound medium shrimp (25 count), peeled and deveined, with tails on
- In a KitchenAid® 3.0-Quart Saucepan, bring the water to a boil. Add the salt, then slowly add the grits in a thin stream, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 minutes. Remove from heat, then stir in the butter, black pepper, and green onions.
- Meanwhile, preheat the KitchenAid® Convection Digital Countertop Oven to 400 degrees F. In a large bowl, stir together the olive oil, garlic, paprika, thyme, oregano, cayenne, salt, and pepper. Add the shrimp and toss gently to coat. Spread the shrimp in a single layer on a baking sheet lined with aluminum foil. Roast the shrimp for 5 to 6 minutes, until just pink and cooked through. Serve a top the grits, sprinkled with additional Parmesan cheese and green onions.
Key Lime Pie
Graham Cracker Crust:
- 2½ cups Graham Cracker Crumbs (you can use storebought or homemade!)
- ¼ tsp Salt
- ⅔ cup Unsweetened Vanilla Almond Milk
- 1 tsp Natural Butter Flavor
- 1 batch Homemade Sweetened Condensed Milk (made w/ 1 tsp Xanthan Gum, not ½ tsp)
- 4 Large Egg Yolks
- 10g (1 tbs, packed) Corn Starch
- 57g (¼ cup) Plain, Nonfat Greek Yogurt
- 1 tsp Key Lime Zest
- ¾ cup Key Lime Juice, freshly squeezed
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium-sized bowl, stir together all of the ingredients. Press the mixture into a 9.5″ pie dish. Bake for 13 minutes, or until fragrant and firm. Let cool while you make the filling.
- In a large bowl, whisk together the condensed milk and egg yolks. Whisk in the corn starch, then whisk in the yogurt and lime zest.
- Last, whisk in the lime juice. It will look curdled at first, but just whisk it vigorously and it will become smooth. Mixture should be very thick, like pudding. Scoop the mixture into the crust and bake for ~16 minutes, or until set (when you move the pan, the center should jiggle slightly but stay in place, like jello)
- Let cool for ~2 hours, then cover and refrigerate overnight.