Best Lighter Shrimp Florentine Over Tomato Grits Recipes

Shrimp Florentine Pasta-Cooking Light Recipe - (4.3/5) image

Provided by Reen

Number Of Ingredients 9

8 ounces uncooked fettuccine
2 tablespoons butter
1 pound large shrimp, peeled and deveined
1 tablespoon chopped fresh garlic
1 teaspoon crushed red pepper
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (6-ounce) package fresh baby spinach

Steps:

1. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside, and keep warm. 2. Melt butter in a large nonstick skillet over medium heat. Add shrimp, garlic, and crushed red pepper; cook 4 minutes or until shrimp are done, stirring occasionally. Add cooked pasta, lemon juice, salt, black pepper, and spinach; cook for 3 minutes or until spinach starts to wilt, stirring to combine. Serve immediately

Low Country Shrimp and Grits with Stewed Tomatoes image

Provided by Virginia Willis

Categories main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

2 cups 2-percent milk
Coarse kosher salt and freshly ground black pepper
1 cup stone-ground grits
1 tablespoon olive oil
1 medium onion, coarsely chopped
3 cloves garlic, finely chopped
One 28-ounce can low-sodium whole tomatoes, coarsely chopped, juice reserved
2 bay leaves, preferably fresh
1 pinch ground cayenne pepper or to taste
24 large fresh shrimp, peeled and deveined (tails left on)
2 tablespoons chopped fresh parsley, plus more for garnish
2 tablespoons freshly grated Parmigiano-Reggiano, plus more for garnish
1 tablespoon unsalted butter

Steps:

In a medium saucepan, bring 2 cups water, the milk, 1 teaspoon salt and pepper to taste for the grits to a gentle boil. Whisk in the grits. Reduce the heat to simmer and cook, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon, 45 to 60 minutes.
Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium heat. Add the onions and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Stir in the tomatoes with their juice and the bay leaves. Season with cayenne pepper. Reduce the heat and simmer until the mixture is slightly thickened, 5 to 10 minutes.
Increase the heat under the tomatoes to medium high and add the shrimp. Cook until the shrimp are pink and firm, an additional 3 to 5 minutes. Remove the skillet from the heat and stir in the parsley. Taste and adjust for seasoning with salt and pepper. When the grits have thickened, stir in the cheese and butter. To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and tomato gravy. Garnish with additional Parmigiano-Reggiano and chopped parsley. Serve immediately.

Quick Tomato Shrimp Stew Florentine image

Provided by dcb814

Categories Stew

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1/2 cup diced onion
1 -2 minced garlic clove
14 ounces diced tomatoes
10 ounces frozen spinach
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes

Steps:

Heat olive oil over moderately high heat. Saute onion and garlic for 3 minutes, until limp and fragrant.
Add the tomatoes, basil and red pepper. Bring to a boil. Add frozen spinach and boil for 5 minutes.
Add shrimp and cook until shrimp has cooked through, about 5-7 minutes depending on the size of the shrimp.
This is good served over rice or any grain of your choice. It also good with crusty bread and a salad.

Nutrition Facts : Calories 231.7, Fat 8.7, SaturatedFat 1.5, Cholesterol 220.9, Sodium 527.8, Carbohydrate 12, Fiber 4.2, Sugar 5.3, Protein 27.8