Shrimp, Peppers, and Cheese Grits

Yield: 4 servings (serving size: 1 cup grits and 1 1/4 cups shrimp mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 452
  • Calories from fat: 19%
  • Fat: 9.4g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 46.5g
  • Carbohydrate: 42.7g
  • Fiber: 3.3g
  • Cholesterol: 223mg
  • Iron: 5.7mg
  • Sodium: 1058mg
  • Calcium: 467mg

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.
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