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
How to Make It
Peel and devein shrimp. Set aside.
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.
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.
To serve, spoon grits mixture onto individual serving plates; arrange shrimp over grits mixture. Serve immediately.
Oxmoor House Cooking Light Collection
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