Sunday, February 3, 2008

Shrimp & Grits

I'm making more WW Zero Point Mexican Soup. It makes a great lunch with some cheese and an apple.
I just made Shrimp & Grits for the first time. There was a recipe in Light & Tasty that had my interest but also several people had posted recipes on the Recipe Review board so I combined all of them and came up with this. It's delicious! I like a little "kick" in my food, but if you don't just leave out the tomatoes with green chilies.

Shrimp & Grits
15 ounces fat-free chicken broth
1 cup skim milk
1 cup quick-cooking grits
1 teaspoon butter flavor
4 oz cheese, reduced fat Sargento mexican blend
1 pound cooked shrimp
1/4 teaspoon Hickory salt
¼ tsp. pepper
1 cup celery
1/2 cup onion
1/2 cup roasted red pepper
1 teaspoon hot sauce
10 ounces tomatoes with green chilies, drained

In medium saucepan combine milk and broth. Bring to a boil and add grits; cook 5-7 minutes until grits are thick. Add butter flavoring and cheese. Meanwhile, spray a large skillet with cooking spray. Add onions, celery and roasted red pepper. Cook until onions are translucent then add shrimp, salt, pepper, hot sauce and tomatoes with green chilies.
Yield: 5 servings (a cup or so)= 315 Calories; 6g Fat (17.6% calories from fat); 34g Protein; 34g Carbohydrate; 2g Dietary Fiber; 194mg Cholesterol; 948mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat.

Romans 12:1 Therefore, I urge you, brothers, in view of God's mercy, to offer your bodies as living sacrifices, holy and pleasing to God- this is your spiritual act of worship.

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