Salt and Pepper Shrimp | Baked Cheese Grits

Prep and cook time: 30 minutes

per serving: 303 calories; 46 grams protein; 11 grams total fat; 0 grams fiber; 2 grams saturated fat; 3 grams carbohydrates; 340 mgs cholesterol; 1513 mgs sodium 7 WW points plus

5 ingredient $12 Dinners Lower Calorie

Salt and Pepper Shrimp


2 teaspoons fresh-cracked multicolored peppercorns divided

2 pounds large shrimp in the shell

2 tablespoon vegetable broth

4 garlic clove(s) chopped

1 cup fresh cilantro roughly chopped


Put peppercorns in a mortar and crush roughly with a pestle. Or put peppercorns in a large resealable plastic bag, spread out on a hard, flat surface, and crush with the bottom of a heavy frying pan or rolling pin.
Remove shells from shrimp but leave tails intact. Put shrimp, half of the crushed peppercorns, and a healthy dash of salt in a large bowl and toss to coat shrimp evenly. Set aside.
Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic, remaining crushed peppercorns, another dash of salt and cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until pink and cooked through, 3 to 4 minutes. Add cilantro, turn off heat, and toss to combine. Serve immediately.

Baked Cheese Grits


3 cups vegetable broth

1/4 teaspoon black pepper

1/4 teaspoon seasoning salt more to taste

1 cup quick cooking grits

1.5 cups shredded sharp cheddar cheese

1/4 cup milk

2 large eggs beaten

1/4 cup butter softened

1/4 teaspoon paprika

cooking spray


Preheat the oven to 350 degrees.
Coat a baking dish* with cooking spray.
Bring the broth, pepper, and seasoning salt to a boil in a large saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes.
Add the cheese and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared baking dish. Sprinkle with paprika and bake for 35 to 40 minutes or until set. *If serving 2-4 use an 8x8 baking dish, if serving 6-8 use a 9x13 baking dish.