Shrimp, Peppers, and Cheese Grits

  • Yield: 4 to 6 servings

If you are not a grits fan, the shrimp may be served over rice and used for dinner. When reheating the grits, add more milk if too thick.


1-- green bell pepper, seeded and sliced
1/2cup chopped tomatoes
1 1/2pounds medium shrimp, peeled
1/2cup chopped green onions (scallions)
2cups canned fat-free chicken broth
1 1/2cups skim milk
1cup quick grits
1cup shredded reduced-fat Cheddar cheese


  1. In a large skillet coated with nonstick cooking spray, saute the green pepper, tomatoes, and shrimp, cooking until the shrimp are done, about 5 to 7 minutes.  Add the green onions, cooking several more minutes.
  2. Meanwhile, in a pot, bring the chicken broth and milk to a boil.  Stir in the grits.  Return to a boil, cover, and reduce to low heat.  Cook about 5 minutes or until thickened, stirring occasionally.  Stir in the cheese.  Serve the shrimp over the cheese grits.