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Roasted Red Pepper and Shrimp Grits




Source of Recipe


WW


List of Ingredients




Roasted Red Pepper and Shrimp Grits
Source: adapted from the White Dog Cafe Cookbook
Serves: 3
points: 5.8 per serving

1/2 Tablespoon light butter
1 cup yellow onion -- minced
1 1/2 teaspoons minced garlic
1/2 cup quick-cooking grits
1 cup skim milk
1 cup fat free half-and-half
1/2 cup water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco sauce
1 medium red bell pepper -- roasted, peeled, seeded, and pureed
4 ounces shrimp -- peeled and deveined
2 ounces reduced fat cheddar-jack cheese – grated



Recipe



Melt the butter in a saucepan set over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook for 2 minutes. Stir in the grits. Combine the skim milk and FF half n' half. Stir in 1 cup of the milk mixture and simmer until the liquid is absorbed, about 5 minutes. Add the remaining 1 cup of milk mixture and simmer, stirring occasionally, until it is absorbed, about 5 minutes. Add the water and simmer until the grits are soft and thick, 35 to 40 minutes.

Preheat the oven to 400°F.

Add the salt, pepper, Tabasco, and pureed bell peppers to the grits; mix well. Pour the mixture into a 3-quart or other shallow casserole dish sprayed with nonstick cooking spray. (The grits may be prepared to this point 1 day in advance. Let cool to room temperature, cover, and refrigerate overnight. Bring to room temperature before proceeding.)

Spread the shrimp evenly over the grits and top with the grated cheese. Bake on the top rack of the oven until the shrimp are cooked through and the cheese is melted, about 15 minutes. Mine took about 18 minutes.

Let stand 5 minutes before serving.

Per Serving: 293 Calories; 4g Fat (11.9% calories from fat); 19g Protein; 41g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 1022mg Sodium.

NOTES: I cut the recipe in half from the original because I cook for one most of the time and did not want 5 leftover servings. I ate 1/3 of the recipe yield; however, you could easily get 4 servings out of this if served with a salad or some steamed veggies on the side. If you serve 4, the HU's drop to 4.2 per serving.

I did not think this is super-spicy - adjust the Tabasco to suit your