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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds unpeeled medium-size fresh shrimp |
vegetable cooking spray |
1 cup finely chopped onion |
1 cup finely chopped green pepper |
3/4 cup minced turkey ham |
2 3/4 cups canned low-sodium chicken broth, undiluted |
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained and chopped |
3/4 cup quick-cooking grits, uncooked |
2 ounces neufchâtel cheese, cubed |
2 teaspoons olive oil |
1 tablespoon lime juice |
Directions:
1. Peel and devein shrimp. Set aside.
2. Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add onion, green pepper, and ham; saute 7 minutes or until vegetables are tender. Add chicken broth and tomato; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in grits; cover and simmer 5 minutes, stirring occasionally. Add cheese; stir until cheese melts. Remove from heat, and keep warm.
3. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 3 minutes or until shrimp turn pink. Sprinkle with lime juice; remove from heat.
4. To serve, spoon grits mixture onto individual serving plates; arrange shrimp over grits mixture. Serve immediately.
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