1 1/4 pounds fresh or frozen medium shrimp in shells
1 14 ounce can reduced-sodium chicken broth
1 1/2 cups fat-free milk
1 cup regular grits
2 teaspoons olive oil
1 large onion, thinly sliced and separated into rings
2 cloves garlic, minced
1 tablespoon snipped fresh parsley
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
1/4 cup sliced green onions
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired; set aside. In a medium saucepan, combine broth, milk, and grits. Bring to boiling; reduce heat. Cover and simmer for 4 to 5 minutes or until grits are desired consistency, stirring occasionally.
In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender and lightly browned. Remove onion mixture from skillet and set aside. Add shrimp to hot skillet; cook over medium heat for 2 to 4 minutes or until shrimp are opaque, turning occasionally. Stir in onion mixture and parsley.
Divide grits among six shallow bowls; top with shrimp mixture. Sprinkle with cheese and green onions. Makes 6 servings.
Per Serving: cal. (kcal) 274, Fat, total (g) 6, chol. (mg) 152, sat. fat (g) 2, carb. (g) 30, fiber (g) 2, pro. (g) 27, sodium (mg) 384, Starch () 2, Lean Meat () 3, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet