A Shrimp & Grits Recipe for Runners
It’s the time of year where the weather is turning colder, and most people naturally start to crave rich comfort food rather than the fresh produce of summer. I wanted to recreate a classic comfort food recipe, Shrimp and Grits, and make it a bit more runner friendly! For this recipe, I replaced the grits with a sweet potato and beet mash and added in some spinach for good measure. This dish packs in the nutrients but keeps the flavor!
Related: How to Eat Nutritiously Without Breaking the Bank
The Runner’s Shrimp and Grits
Time: 20 minutes
Serves: 2-3
Ingredients:
1 shallot, minced
2 cloves garlic, minced
10 oz spinach
4 tbsp butter
½ cup whole milk
2 small-medium sweet potatoes
3 beets
1 lb shrimp (preferably with shells & tails removed)
2 tsp salt
1 tsp pepper
¼ tsp red chili flakes (optional)
Directions:
- Peel the beets then dice the beets and the sweet potatoes to about a 1-inch dice.
- Bring a medium-sized saucepan filled with water to a boil. Add the sweet potato and beets, and boil for about 10 minutes or until a fork can easily enter. When done, strain the beets and sweet potato and set aside for next step.
- While step 2 is occurring, start on the shrimp. Melt 1 tbsp butter in a high sided skillet over medium-high, and add the shrimp. Season with ½ tsp salt, ½ tsp pepper, and ¼ tsp red chili flakes.
- Sautee the shrimp until no longer opaque. This will depend on the size of the shrimp but usually will not take more than 4 minutes (usually less than this when cooked over medium-high heat). Remove with a slotted spoon and set aside.
- Lower the heat to medium and add 1 more tbsp butter, then saute the minced shallots and garlic for about 2 minutes until fragrant.
- Add the spinach, and saute until wilted, about 3 minutes.
- Remove the pan from the heat, add the shrimp back into the spinach mixture, and taste for seasoning.
- In a food processor or high powered blender, blend only the cooked beets with ½ cup of whole milk (if your beets are struggling to puree, add in 1 tbsp more of whole milk at a time until they puree).
- With a potato masher, mash the sweet potatoes in the same pan that you boiled them. Add 2 tbsp of butter, 1 tsp salt, ½ tsp pepper, and the beet puree. Mix until everything is incorporated. Taste for texture and seasoning- if you like your mashed potatoes more runny, add a bit more whole milk.
- Serve the shrimp and spinach mixture on top of the beet mash. Top with grated parmesan cheese if desired!
Notes:
- Beets must be pureed rather than mashed because they are too stringy compared with potatoes.
- If desired, most or all of the butter could be replaced with coconut oil or olive oil.
