Best 3 Lighter Shrimp Florentine Over Tomato Grits Recipes

Introducing a delightful culinary creation that combines the flavors of the sea and the richness of Southern comfort food: Lighter Shrimp Florentine Over Tomato Grits. This delectable dish features succulent shrimp nestled atop a bed of creamy spinach and artichoke florentine, all resting upon a flavorful foundation of tomato grits.

The shrimp are cooked to perfection, tender and juicy, while the florentine is a symphony of flavors, with the spinach providing a vibrant green hue and the artichokes adding a touch of tanginess. The tomato grits are a delightful twist on classic grits, incorporating the sweetness of tomatoes and a subtle smoky flavor.

This recipe is a feast for the senses, with a beautiful presentation that will impress your guests. It is also surprisingly easy to make, with step-by-step instructions that guide you through the process.

In addition to the main recipe, this article also includes variations for those with dietary restrictions. For those looking for a gluten-free option, there is a recipe for Gluten-Free Shrimp Florentine Over Tomato Grits. And for those who prefer a vegetarian dish, there is a recipe for Vegetarian Florentine Over Tomato Grits, which swaps out the shrimp for roasted vegetables.

No matter your dietary preferences, this article has a recipe that will satisfy your cravings. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you wanting more.

Here are our top 3 tried and tested recipes!

LOW COUNTRY SHRIMP AND GRITS WITH STEWED TOMATOES

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

Ingredients

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.

SHRIMP FLORENTINE PASTA-COOKING LIGHT RECIPE - (4.3/5)

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

Provided by Reen

Number Of Ingredients 9

Ingredients

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

SHRIMP FLORENTINE

Shrimp Florentine image

Two of my favorites...shrimp & spinach, topped off with a cream sauce. One of the first recipes I ever made for a boyfriend. The boy is long gone, but I still love the recipe.

Provided by karen

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

20 ounces frozen chopped spinach
1 1/2 lbs shrimp, cooked (shelled & deveined)
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1/2 cup dry white wine
1/4 cup scallion, chopped
salt and pepper (to taste)
paprika
1 cup cheddar cheese, shredded

Steps:

Preheat oven to 350 degrees.
Thaw and drain spinach.
Spread spinach in a pie pan and top with shrimp.
In a saucepan, melt butter and stir in flour.
Then gradually add milk, wine, scallions.
Cook on low, stirring
Add salt, pepper and enough paprika for a rosy color.
Pour sauce over shrimp and sprinkle with cheese.
Bake uncovered for 30 minutes or until bubbly.

Tips:

To save time, use pre-cooked shrimp or scallops.
To make the dish more flavorful, use fresh spinach instead of frozen spinach.
If you don't have any white wine on hand, you can substitute vegetable broth.
Be careful not to overcook the shrimp or scallops, as they will become tough.
Serve the shrimp florentine over tomato grits immediately, as the grits will thicken as they cool.

Conclusion:

This lighter shrimp florentine over tomato grits is a delicious and easy-to-make dish that is perfect for a weeknight meal. The shrimp are cooked in a flavorful sauce made with white wine, garlic, and herbs, and the tomato grits add a creamy and savory base. This dish is sure to please everyone at the table.