Shrimp, Peppers, and Cheese Grits

Ingredients

• 1/2 cup chopped Canadian bacon
• 1 cup red bell pepper strips
• 1 cup green bell pepper strips
• 1 (10-ounce) can diced tomatoes and green chiles, drained
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1/2 cup chopped green onions
• 1 2/3 cups fat-free milk
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• 1 cup uncooked quick-cooking grits
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese

Preparation

1. Cook bacon in a skillet over medium heat 3 minutes or until lightly browned, stirring frequently. Add bell peppers; cook 10 minutes, stirring occasionally. Add tomatoes; cook 5 minutes. Add shrimp; cook 3 minutes. Stir in green onions; keep warm.
2. Combine milk and broth in a saucepan. Bring to a boil, and stir in grits. Bring to a boil; reduce heat, and cook for 5 minutes or until thick, stirring occasionally. Stir in cheese. Serve shrimp mixture over grits.