Shrimp (620 Cal, 4x 155):

1 tbsp. olive oil
1 lb. shrimp (28 cal/oz.)
3 cloves garlic
1 bell pepper

  • Heat oil and saute shrimp for 4 minutes.
  • Add garlic and bell pepper and saute until shrimp are pink

Grits (1,140 Cal, 4x 285):

3 cups water
¾ tsp. salt
1 cup quick grits
1 tbsp. butter
2 tbsp. milk
4 oz. cheddar or goat cheese

  • Bring water to boil, add grits and butter and return to boil.
  • Add milk, reduce heat and simmer 5 minutes.
  • Remove from heat, add cheese, mix and serve.

Source: Adapted from Tupelo Honey Cafe cookbook.