Get the Skinny in the Kitchen with Mike Maenza of SWEGS Kitchen: Barbeque Shrimp & Grits

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SWEGS Kitchen is built on the philosophy that healthy eating shouldn’t be hard. Their prepared ready-to-eat meals make it easy for people to dine healthfully, even if they’re pressed for time.  SWEGS is an Eat Fit NOLA partner; with meals centered on lean proteins, whole grains, heart-smart fats, and are low in sodium and added sugar.

SWEGS Kitchen will be featured at this 2016 American Heart Association’s 2016 Heart & Soul Gala at Generations Hall.  Saturday June 4, 7pm-11pm.  More details, below. 

 

BBQ Shrimp & “Grits”

Makes approximately 6 five-ounce servings

Instructions:

  • 2 ounces Earth Balance Natural Buttery Spread
  • 2 ounces garlic
  • 2 pounds large shrimp
  • 1/4 ounce no salt seasoning blend
  • 1/4 ounce ground black pepper
  • 1 ounce brown rice flour
  • 1/8 ounce paprika
  • 1/2 cup water
  • 1/2 ounce lemon juice
  • 1-1/2 ounces Worcestershire sauce
  • 1/2 ounce Tabasco hot sauce
  • 1/3 ounce rosemary
  • 1 ounce parsley
  • 2 ounces unsalted butter

Instructions:

Place Earth Balance into a large sauté pan over medium heat.  Add garlic to the sauté pan and simmer for 4 minutes.  Add shrimp, SWEGS no salt house seasoning, black pepper, brown rice flour, and paprika.

Sauté for 4 to 5 minutes or until the shrimp is thoroughly cooked.  Add water, lemon juice, Worcestershire, and hot sauce to the pan. Bring to a simmer.

Add rosemary and parsley. Remove from heat, and whisk in unsalted butter.  Serve 5 ounces BBQ shrimp over 1/2 cup cauliflower grits.

 

Cauliflower Grits

Makes approximately 24 four-ounce servings

 Ingredients:

  • 6 pounds cauliflower
  • 2 ounces extra virgin olive oil
  • 1/2 ounce garlic
  • 5 ounces red onion
  • 1/8 teaspoon white pepper
  • 1/2 ounce sea salt
  • 3-1/2 ounces brown rice flour

Instructions:

Place cauliflower into a pot with a steamer basket, and cook until soft; approximately 10 minutes.  Place extra virgin olive oil into a large pot over medium heat.  Add garlic and red onion.

Sauté for 4 minutes.  Mash the cooked cauliflower with a potato masher, then add to the pot.  Add white pepper, sea salt, and brown rice flour; thoroughly incorporate all ingredients.

Per serving of BBQ Shrimp + Grits: 410 calories, 21 grams fat, 7 grams saturated fat, 430 mg sodium, 20 grams carbohydrate, 4 grams fiber, 3 grams sugar, 35 grams protein

Click here for a handy printable PDF of the recipes.

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New Orleans Heart & Soul Gala | Saturday June 4, 7pm-11pm | Generations Hall

 

  • 2016 Heart & Soul Gala chaired by Mike Maenza, owner of MMi Culinary & SWEGS Kitchen
  • Live and silent auctions + live music + gourmet cuisine provided by MMi Culinary, 12 Seasons Catering, SWEGS Kitchen, Mr. Mudbug
  • Tickets are $250 | call 504.830.2300 or visit www.NewOrleansHeartBall.heart.org
  • Funds raised at the Heart & Soul Gala will help the American Heart Association continue the fight against cardiovascular diseases and heart defects – the #1 killer in Louisiana & in the US.
  • 100% of funds raised through the Heart & Soul Gala is invested back into the New Orleans community through educational outreach programs, CPR training and certification, placement of automated external defibrillators, and funding for medical research.
  • This year alone, the AHA invested over $2 million into research in New Orleans at LSU Health Sciences Center and Tulane University

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