Kiss my (shrimp and) grits from the Skinnytaste Cookbook by Gina Homolka

The Skinnytaste Cookbook. I checked out this beautiful cookbook from the library this week. Libraries, I recently discovered, are a cookbook lovers paradise. At my local branch I can get the latest books for zero dollars.

The Skinnytaste Cookbook- Light on Calories, Big on Flavor

The cover photo grabbed my attention, so I selected it as my first recipe test. It was fabulous! The grits were creamy and shrimp perfectly spiced. The meal tasted decadent, like something you’d get at a nice restaurant. Very impressive for 300ish calories.

Grade: A+

Recipe as I made it (some minor changes from original recipe):


  • 2 cups chicken broth
  • 1 1/4 cup 2% milk
  • 1/4 cup water
  • 1 cup quick cooking grits (not instant)
  • 1/2 tsp salt
  • 1/3 cup Havarti cheese
  • 2 Tbsps Pecorino cheese
  • 1/2 Tbsp butter


  • 1 lb raw shrimp
  • Old Bay seasoning
  • 2 tsp olive oil
  • 1 large shallot chopped finely
  • 2 oz deli ham, chopped up
  • 1/2 cup canned fire roasted diced tomatoes
  • 2/3 cup chicken broth
  • 2 scallion chopped

Grits instructions: Bring milk, water, and broth to a boil, stir in grits, cover and reduce heat to low. Every 5 minutes or so, stir the grits and add water if grits aren’t smooth. I ended up adding about a cup of additional water. Cook for about 30 minutes. Stir in butter, cheese, and salt.

Shrimp instructions: Add 1 tsp of olive oil to frying pan, heat to medium high, add shrimp and sprinkle liberally with old bay seasoning. Turn shrimp after 1-2 minutes. Cook until shrimp are pink on both sides (~4 minutes). Add shallots, ham, and 1 tsp of olive oil. Cook 2-3 minutes. Add canned tomatoes and broth. Cook until most of the liquid evaporates, 5-10 minutes.

Dish up 1 cup of grits and about 6 shrimp. Sprinkle with chopped scallions.

Makes 4 servings


11 thoughts on “Kiss my (shrimp and) grits from the Skinnytaste Cookbook by Gina Homolka

  1. Very good! We loved it and I love how spicing and sautéing the shrimp first lended flavor to the shallots, ham and tomatoes to come. It worked really great! Only problem was my overwhelming desire to add a little garlic somewhere. But, everything should not have garlic!


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  3. I am a little confused the recipe says to use quick grits, but you cook them for 30 minutes? Regular grits take 30 minutes and quick grits usually only take five minutes. Are you really supposed to cook the quick one s for 30?


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