Shrimp with Grits + Week 3 Menu Plan

    What you will find in this post?

    1. 40 Indian inspired South Beach diet recipes
    2. Recipe for Shrimp with South Indian Grits
    3. Week 3 Menu Chart – download pdf here

    Hello all,

    I am cooking elaborate meals for the last 3 months or may be since Navratri season. Not sure. My kids were sick the entire week. We are down with cold and flu. My husband and I were at the doctor’s office to get tested for flu. Gladly we came out negative but every time I go to doctor’s office to weigh myself I get stressful. I try to eat right all (that’s a lie lol), most of the time but when I attend umpteen number of Indian parties during weekend, I skip carbs but eat the dessert. So after doctor’s check up yesterday, my husband and I have promised ourselves to eat more veggies, lots of proteins and all the good stuff in the world. Those of you who are regular to my blog have read my posts on gestational diabetes menu idea (54 recipes) and South beach diet (snacks listed here). I lost more than 30 pounds after my first pregnancy and I lose about 15 pounds during summer and gladly I didn’t gain any weight for all the holiday eating I did but my plan is to be shed 30 more pounds to reach my idea weight for my 5.7′ height. I have shared 40 Indian Inspired South Beach Diet Phase 1 Recipes in my blog. That is good enough to start the weightloss journey and same menu plan can be used for those who are diabetic or pre-diabetic. PLEASE NOTE THAT EVEN IN PHASE 1 OF THE SBD MEAL THERE ARE LOW CARB RECIPES WITH LEGUMES, BEANS AND LENTILS. Click here for my post on list of healthy snacks to buy and store.

    If you wish, you can buy these two books.

    The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less The South Beach Diet Supercharged: Faster Weight Loss and Better Health for Life

    We spent our Saturday at home fighting the cold and watching our favorite movies. When my daughter dozed off for her nap, I raced to the kitchen to make a delicious curry with shrimp but this time I wanted to test a recipe for my Feastly meals. I gave it a thought and came up with truly Southern Indian version of the famous Shrimp with Grits. Grits is a popular dish in Southern American Cooking. So I brought my own touch and twist to the original recipe. I replaced polenta with semolina and corn meal in equal portion and cooked them in coconut milk diluted with water and ghee. Click here to find one of the easiest recipe to make ghee in a pressure cooker. Yes you heard it right. I make ghee in a pressure cooker. I served it with Chettinad (South Indian City) style shrimp masala using aromatic fennel seeds, flavorful coriander seeds and spicy red chillies. Again, I made the base curry in a pressure cooker. How many times will I say pressure cooker right? I know! I am in love with it as my life has began so easy by cooking my meals in it. For those of my readers, who asked me about the brand I use. Here you go. Click on the link to buy one for yourself. You can thank me later! 🙂

    Prestige Deluxe Stainless Steel Pressure Cooker, 3.5 Liters





    For the Base Gravy:

    I followed Mr. Rama Krishnanan of Ramki Cook’s Blog’s easy pressure cooker recipe.

    • 1 red onions, chopped
    • 2 tomatoes, chopped
    • 10 dry red chillies
    • 1 tablespoon coriander seeds
    • 1/2 tablespoon fennel seeds
    • 1 small lime sized tamarind fruits or use 1 tablespoon thick store bought tamarind pulp
    • 1 teaspoon turmeric powder
    • 15 curry leaves (optional)
    • 1/2 tablespoon garam masala
    • 5 garlic cloves, chopped
    • 1/2 inch long ginger, chopped
    • 1 tablespoon fresh or dry coconut powder
    • 1/2 teaspoon fenugreek powder
    • 2 teaspoon salt

    For the masala

    • 2 cups water to dilute the gravy (use less water while using fresh shrimp as it will leave water while cooking)
    • 2 cups tiny pre-cooked frozen shrimp (I bought mine from Costco), thaw to room temperature or use fresh ones
    • Cilantro for garnish

    Equipment Needed

    • Pressure cooker and a whistle

    Cooking Directions

    1. Dump all the ingredients mentioned under “for base gravy” except coconut and fenugreek seeds and pressure cook for 15 minutes on medium low flame until the whistle hisses and you don’t want the whistle to go up. Switch off and let the pressure come down. Cool to room temperature. Open the cooker and blend the mixture to a smooth paste.
    2. Transfer to a saucepan. Turn on the heat, pour little water, fresh shrimp and cook them for 10 minutes until they are cooked through.
    3. If using frozen tiny shrimp from store, add 2 cups water and bring it to a rolling boil. Add shrimp and let it cook for 5 minutes in low flame. Cover and let it rest.


    I make the grits right before I serve as they tend to solidify when cooled. You can make them 15 minutes prior to serving time. This recipe takes hardly 10-15 minutes to cook.


    • 5 cups water
    • 1 cup coconut milk
    • 1 cup semolina (rawa / sooji)
    • 1 cup corn meal
    • 2 tablespoon ghee
    • 1 teaspoon salt
    • Hot water to smooth the grits while serving

    Cooking Directions

    1. Bring the water and coconut milk to a rolling boil. Add semolina and corn meal and keep stirring until they are cooked completely. It will take 10 minutes to get the desired texture. Add ghee and salt. Mix well. Add more hot water only if needed. Grits will look creamy and smooth so try to achieve that consistency.Transfer to the serving bowl and top with the shrimp masala and you and drizzle some rosemary and red chili infused olive oil.Recipe here.


    Coming to todays special : Week 3 Menu Chart

    First let me explain about how I created this menu. The menu chart will give you an idea of what to eat for first 7 days and I will send the menu chart for next 7 days as Week 4 menu chart. You can serve the same dishes list in the chart with carbs like bread or oats for breakfast, white or brown rice or roti for lunch and dinner for your kids and husband. I came up with this menu so  everyone at home is happy and the tummy is full. Importantly with this menu, there is more chances to stay full and stay committed as we will not be hungry and grumpy. It is just that we are eating low carb / no-carb. Vegetarians please replace meat/seafood/eggs with mushrooms, tofu, tempeh or soy chunks. I am sorry for adding eggs for breakfast but as I said play with vegetarian alternatives. I plan to walk for 30 minutes during my lunch break so those of you who have the time can do elaborate exercise. Notes:

    1. Drink lot of water, diluted buttermilk, rasam and green tea to keep full
    2. The meals can be used as a template and stop over feeding. Eat what is needed.
    3. This diet is not calorie based so I have not counted the calories
    4. The meal is planned to cover lots of veggies stir fry / subzis, proteins like mushroom, tofu, chicken, mutton, eggs & seasfood and dahls/ dal based curry.

    Please grab the following menu plans from here:

    1. WEEK 3 MENU PLAN + SHOPPING LIST (No Carb/ Low Carb Meal Ideas to Lose Weight, Also those with Gestational Diabetes can follow this but please add healthy carb to every meal of the day)
    Spices and Aroma Week 3 Menu Chart Plan

    Click on the image to download the week 3 menu plan + shopping list


    2. WEEK 1 MENU PLAN + SHOPPING LIST (grab it from the 2 PDFs in the post)

    Share & Print

    0 0 100 0

    No Comments

      Leave a Reply

      Time limit is exhausted. Please reload the CAPTCHA.