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Shrimp and Tomatoes with Cheese Grits

Photo: Karry Hosford
Yield 6 servings (serving size: 2/3 cup shrimp mixture and 2/3 cup grits)
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

Nutrition Information

  • calories 329
  • caloriesfromfat 16 %
  • fat 6 g
  • satfat 2.5 g
  • monofat 1.4 g
  • polyfat 1 g
  • protein 35.3 g
  • carbohydrate 32.8 g
  • fiber 1.9 g
  • cholesterol 187 mg
  • iron 4.2 mg
  • sodium 508 mg
  • calcium 311 mg

How to Make It

  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.