Shrimp and Grits

Ingredients:

·         2 cups low sodium chicken stock

·         2 cups skim milk

·         1 cup grits

·         2 TBS low fat margarine

·         2 cups shredded fat free sharp cheddar cheese

·         1 pound shrimp, peeled and deveined

·         6 slices bacon, chopped or 1 slice pancetta chopped

·         4 tsp lemon juice

·         2 TBS chopped parsley

·         1 cup thinly sliced scallions

·         1 large clove garlic, minced

·         2 TBS crushed tomatoes

·         1 TBS low sodium Worcester sauce

Directions:

Bring chicken stock and milk to a boil.  Add pepper.  Add grits and cook until mixture is absorbed, about 5 minutes.  Remove from heat and stir in margarine and cheese.

Rinse shrimp and pat dry.  Fry the bacon in a large skillet until browned; drain well.  In grease, add shrimp.  Cook until shrimp turn pink.  Add lemon juice, chopped bacon, parsley, scallions and garlic.  Sauté for 3 minutes.

Spoon grits into a serving bowl.  Add shrimp mixture and mix well.  Serve immediately