Prep: 15 min Cook: 13 min
2 cups chopped green bell pepper (about 2)
1 (14.5 oz) can petite diced tomatoes with garlic
4 slices precooked bacon, crumbled (could try turkey bacon)
½ tsp Creole seasoning
1 ½ pounds peeled and deveined large shrimp
1 2/3 cups skim milk
2 cups fat free, less sodium chicken broth
1 cup uncooked quick cooking grits
¾ cup light cream cheese, softened
Heat a large skillet coated with cooking spray over medium high heat. Add chopped pepper; sauté 5 minutes. Add tomatoes, bacon and Creole seasoning; cook 5 minutes. Add shrimp, and cook 3 minutes or until shrimp are done.
Combine milk and broth in a saucepan; bring to a boil over medium high heat. Stir in grits; return to a boil. Reduce heat; simmer, uncovered, 5 minutes to until thickened. Stir in butter and cream cheese until melted. Serve shrimp mixture over grits. Yield 5 servings (serving size: ¾ cup grits and 1 cup shrimp mixture), 400 calories, 11 g fat, 35 g protein, 42 g carbohydrates, 2 g fiber, 220 mg cholesterol, 1225 mg sodium.