Watch Now: Bayou-Style Shrimp and Grits

Southern cooking can deliver a healthy twist, especially when you mix in kale, low-sodium turkey bacon and other healthy, but tasty ingredients. Just ask Chef Adrianne, culinary ambassador at West Kendall Baptist Hospital. Bayou-style shrimp and grits were on the menu when Chef Adrianne and Chef Edgardo Llopiz, executive chef at West Kendall Baptist Hospital, recently collaborated.

The recipe is below. Watch now as the two chefs prepare the meal.

Bayou-Style Shrimp and Grits


  • 2 center-cut, low-sodium turkey bacon slices.
  • 1 cup chopped onion.
  • 1 tablespoon chopped fresh thyme.
  • 8 ounces cremini mushrooms, quartered.
  • 12 garlic cloves, chopped.
  • 3 cups low-sodium chicken stock, divided.
  • 3/4 cup freshly brewed coffee.
  • 1/2 cup low-sodium tomato juice.
  • 1 tablespoon apple cider vinegar.
  • 1 teaspoon sugar.
  • 1/2 teaspoon ground red pepper.
  • 2 tablespoons cornstarch, diluted in water to make a slurry.
  • 0.8 pound peeled and deveined medium shrimp.
  • 2 cups skim milk.
  • 1 cup uncooked quick-cooking grits.
  • 1 cup chopped seeded tomato.
  • 4 green onions, chopped.
  • 24 ounces of kale, chopped.
  • 4 teaspoons shallots.


  1. Cook turkey bacon over medium-high heat until crisp.
  2. Add onion, thyme, mushrooms, and garlic; sauté 8-9 minutes or until onions and mushrooms are golden brown.
  3. Add 1 cup chicken stock, coffee, and next 4 ingredients.
  4. Bring to boil; reduce heat, and simmer 5-6 minutes.
  5. Add cornstarch, stirring with a whisk until smooth.
  6. Add shrimp; simmer 4-5 minutes or until shrimp are done.
  7. Bring remaining 2 cups of stock and milk to a boil in a medium saucepan; add grits, stirring with a whisk.
  8. Reduce heat, and simmer 5 minutes, stirring frequently with a whisk.
  9. Place 1/2 cup of grits in each of four shallow bowls; top each serving with 1 cup of shrimp mixture.
  10. Sprinkle each serving with 2 tablespoons of tomato and about 1 tablespoon of green onions.


Nutrition Facts

Servings: 4; Calories per serving: 420; Total fat: 4.5g (saturated fat: 1g, trans fat: 0g); Cholesterol: 120 mg, Sodium: 800mg, Total Carbohydrates: 6 g (dietary fiber 11g, sugar 16g), Protein: 31g.

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