Shrimp & Cheesy Grits

I cannot seem to wake up today - I've had coffee, tea and some fruit, all of which normally snap me out of it, but no such luck. On top of being tired I am cold! It hasn't gotten above 55 in San Francisco - brrrrrrrrr! Ok, the point of all this complaining? When I'm cold and tired I crave comfort food. I want something to stick to my ribs and send me off to sleepy land and tonight that something is Shrimp & Grits. The grits are creamy and filling and I love me some shrimp!

Shrimp & Cheesy Grits
The Stuff:
2 1/2 cups chicken broth
1 cup quick cooking grits
3/4 cups reduced fat cheddar cheese
1 tablespoon nonfat plain yogurt

1/4 teaspoon garlic powder
2 tablespoons tapatio - this gives it a nice kick
2 pinches or grinds of black pepper
1 pound cooked medium or large shrimp

This is the brand I use

1 clove garlic minced
1 teaspoon each salt, pepper and ancho chili powder (or chili powder if you don't have ancho)
1 tablespoons olive oil


The How To:

• Thaw, devein and peel the shrimp, set aside

• In a large sauce pan bring the chicken broth to a boil
• Whisk in the grits, tapatio, garlic powder and ground pepper
• Lower heat to low, cover sauce pan and cook for 8 minutes or until grits thicken
• While grits are cooking heat olive oil in a large saute pan
• Add garlic and cook on high for about a minute, reduce heat to low
• Toss shrimp with salt, pepper and ancho chili powder
• Stir shrimp into pan and cook for 2-3 minutes, keep on low

•  Remove lid from grits and stir in cheese and yogurt

• Scoop grits into bowl, top with shrimp, serve with a side salad and you have dinner!

Weight Watchers Friends: 1/2 cup grits 4 pts, 5 oz shrimp 4 pts


Enjoy!