Shrimp and Grits
Recipe from Diabetic Living

Onion and garlic season the shrimp, which is served on a bed of grits for this easy recipe. Cheese and green onions top it off.

by 3  people

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    1 1/4  pounds 
    fresh or frozen medium shrimp in shells
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    1  14  ounce can 
    reduced-sodium chicken broth
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    1 1/2  cups 
    fat-free milk
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    1   cup 
    regular grits
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    2   teaspoons 
    olive oil
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    large onion, thinly sliced and separated into rings
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    cloves garlic, minced
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    1   tablespoon 
    snipped fresh parsley
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    1/2  cup 
    shredded reduced-fat cheddar cheese (2 ounces)
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    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.
Nutrition information
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
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