Shrimp & Grits

Tried this Paula Deen recipe, slimmed down by Hungry Girl, and it is delish and easy! My Texan husband had never heard of this dish (but, he's southern?!?), but now he loves it. Definitely a winner.

For Grits

• 1/2 cup quick-cooking grits
• 1 wedge The Laughing Cow Light Original Swiss cheese, room temperature
• 1/2 cup shredded fat-free cheddar cheese
• 1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
• dash salt

For Shrimp

• 8 oz. raw shrimp, peeled, tails removed, deveined, patted dry
• 1/2 cup thinly sliced scallions (white and green parts)
• 2 tbsp. precooked real crumbled bacon (like the kind by Hormel)
• 1 tbsp. chopped fresh parsley1 tsp. lemon juice
• 1/2 tsp. minced garlic
• Optional: Tabasco sauce (not optional for me!)

In a medium pot, bring 2 cups water to a boil on the stove. Add grits and salt and stir well. Reduce heat to lowest setting. Stirring occasionally, cook until water has been absorbed, about 6 - 7 minutes. Remove from heat and stir in shredded cheese, cheese wedge, and butter. Cover and set aside until ready to serve.
Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add shrimp and cook until pink and just done, about 3 minutes, flipping halfway through cooking. Add scallions, parsley, lemon juice, bacon and garlic. If you like, add a dash or two of Tabasco. Stir well and remove from heat.Serve grits topped with shrimp and bacon. Eat up, y'all!
MAKES 2 SERVINGS
PER SERVING (1/2 of recipe, 1 large serving): 380 calories, 8g fat, 900mg sodium, 40g carbs, 2.5g fiber, 1g sugars, 40g protein -- POINTS® value 8