Shrimp and Garlic-Parmesan Grits

This is a dish served often in the south.  Give it a try, it may become one of your favorites!

2 1/4 c Water

1/2 c Instant grits

2 T skim milk

2 T Reduced fat tub margarine

1/4 tsp Garlic powder

1/4 tsp Salt

1/4 c Grated Parmesan cheese

Shrimp:

1 tsp Dried oregano

1/2 tsp Paprika

1/2 tsp Dried basil

1/8-1/4 tsp Ground red pepper (optional)

1/4 tsp Salt

1/4-1/2 tsp Black pepper

1 T Extra virgin olive oil

8 oz Peeled raw shrimp

3/4 c Chopped green onions

Lemon wedges (optional)

Bring water to a rolling boil in medium saucepan over high heat.  Gradually stir in grits, reduce heat, cover and simmer 9 minutes or until thickened, stirring occasionally.  (This is longer than usual cooking time, because a thicker consistency is desired).  Set grits aside and keep warm.

Meanwhile, combine oregano, paprika, basil, ground red pepper, salt and black pepper in small bowl.  Heat oil in large nonstick skillet over medium-high heat.  Add shrimp, sprinkle with oregano mixture and cook 4 minutes or until shrimp are pink and opaque, stirring frequently.  Remove from heat, stir in green onions and cover to keep warm.  Whisk milk with grits, then add margarine, garlic powder and 1/4 tsp salt.  Place on serving plate, sprinkle evenly with Parmesan cheese and top with shrimp mixture.  Serve with lemon wedges, if desired.

Serves 4.  Per serving (1/2 cup grits and 1/2 cup shrimp mixture):  220 calories, 9 g fat, 2 g saturated fat, 91 mg cholesterol, 500 mg sodium, 19 g carbohydrate, 2 g fiber, 16 g protein.

This gluten-free recipe is from "Diabetic Cooking" magazine