Shrimp and Grits

Another easy and great recipe from diabetic living. Two of
my favorite foods! When I made it I didn't add the large onion.


Shrimp and Grits
SERVINGS: 6 servings
CARB GRAMS PER SERVING: 30
Shrimp and Grits
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

1. 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.

2. 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.

3. Divide grits among six shallow bowls; top with shrimp mixture. Sprinkle with cheese and green onions. Makes 6 servings.
Nutrition Facts Per Serving:

* Servings: 6 servings
* Calories 274
* Total Fat (g) 6
* Saturated Fat (g) 2
* Cholesterol (mg) 152
* Sodium (mg) 384
* Carbohydrate (g) 30