Shrimp and Tomatoes with Cheese Grits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cooking the grits in a combination of milk and chicken broth gives them a rich flavor and creamy texture. Ingredients:
cooking spray |
1 cup chopped green bell pepper |
1 1/2 pounds medium shrimp, peeled and deveined |
1 1/2 cups chopped plum tomato |
1/2 cup sliced green onions |
1 1/2 cups fat-free milk |
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth |
1 cup uncooked quick-cooking grits |
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese |
1 tablespoon worcestershire sauce |
Directions:
1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper and shrimp; saute 7 minutes or until shrimp are done. Add tomato and onions; cook 3 minutes, stirring frequently. Remove from heat; keep warm.
2. Bring milk and broth to a boil in a large saucepan over medium-high heat; gradually stir in grits. Cover, reduce heat to low, and simmer 5 minutes or until thick, stirring occasionally. Add cheese and Worcestershire, stirring until cheese melts. Serve shrimp mixture over grits.
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