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Shrimp and Grits Benedict – Southern-style Cheesy and Poached Eggs Weight Loss Recipe

Last Updated on November 2, 2024 by Arif Chowdhury

Look, y’all – I never thought I’d say this, but healthy shrimp and grits is actually a thing. No kidding! After countless Sunday brunches leaving me in a food coma,

I finally cracked the code to lighten up this Southern classic without sacrificing an ounce of flavor. And let me tell you, this Benedict-style twist might just be better than the original. gasp

Why This Recipe Is Kind of a Big Deal

Before we dive in, here’s something wild: The average restaurant serving of shrimp and grits can pack up to 800 calories and 45g of fat!

But this slimmed-down version?

We’re talking about cutting those numbers nearly in half while keeping all the creamy, savory goodness intact. Now that’s what I call a win-win situation.

The Secret’s in the Swap

Remember how your grandma used to make grits with heavy cream and enough butter to make Paula Deen proud?

Well, we’re taking a different route. By using low-fat milk and just a touch of sharp cheddar (because let’s be real, you can’t have grits without cheese), we’re keeping things light but luxurious.

Recent studies show that sharp cheddar actually allows you to use 30% less cheese while maintaining the same flavor intensity. Pretty neat, huh?

Let’s Get Cooking!

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Servings: 4

Calories per serving: 425

Ingredients:

For the Lightened-Up Cheesy Grits:

  • 1 cup stone-ground grits (not instant!)
  • 3 cups low-fat milk
  • 1 cup water
  • 1/2 cup sharp cheddar cheese, grated
  • 1 tablespoon butter
  • Salt and black pepper to taste

For the Shrimp:

  • 1 pound large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon Cajun seasoning
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

For the Skinny Hollandaise:

  • 3 egg yolks
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1/4 cup Greek yogurt
  • 2 tablespoons butter, melted
  • 1/4 teaspoon cayenne pepper
  • Salt to taste

Additional:

  • 4 large eggs (for poaching)
  • Fresh chives for garnish

The How-To (Because Nobody Likes Complicated Instructions):

  1. Start with those Grits (Because They Take Forever):
    • In a medium saucepan, bring milk and water to a gentle boil
    • Slowly whisk in grits (don’t dump them all at once, unless you want lumpy grits – trust me on this one)
    • Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally
    • When they’re creamy, fold in cheese and butter
    • Season with salt and pepper
    • Keep warm (they’ll thicken as they sit)
  2. For the Shrimp (The Star of the Show):
    • Heat olive oil in a large skillet over medium-high heat
    • Toss shrimp with Cajun seasoning
    • Cook shrimp for 2-3 minutes per side until pink
    • Add garlic for the last minute
    • Finish with lemon juice and parsley
    • Set aside but keep warm
  3. The Skinny Hollandaise (Don’t Panic, It’s Easier Than You Think):
    • In a blender, combine egg yolks, water, and lemon juice
    • Blend for 30 seconds
    • While blending, slowly drizzle in melted butter
    • Add Greek yogurt and blend until smooth
    • Season with cayenne and salt
    • Keep warm (but not too warm!)
  4. Poach Those Eggs:
    • Bring water to a gentle simmer in a pan
    • Add a splash of vinegar (the secret to pretty poached eggs)
    • Create a gentle whirlpool and crack eggs in
    • Cook for 3 minutes for perfectly runny yolks
    • Remove with a slotted spoon

Assembly Time!

Layer your creation like this:

  1. A generous scoop of cheesy grits
  2. Top with seasoned shrimp
  3. Crown with a poached egg
  4. Drizzle with skinny hollandaise
  5. Sprinkle with chives and a touch more cayenne if you’re feeling spicy

Pro Tips (Because We’re Friends Now):

  • Don’t skip stirring the grits. Seriously. Set a timer if you must.
  • Fresh shrimp makes a world of difference. If using frozen, thaw completely and pat dry.
  • Make the hollandaise last – it’s a bit finicky about temperature.
  • A fun fact: Did you know that grits are actually rich in iron and B vitamins? Who knew comfort food could be so nutritious!

Your Meal Prep Game Plan:

The grits can be made ahead and reheated with a splash of milk. The shrimp is best fresh, but the seasoning mix can be prepared in advance.

The hollandaise should always be made just before serving – it’s just one of those diva sauces that demands attention.