Nassau Shrimp And Grits

• 1 1/2 pounds unpeeled medium-size fresh shrimp
• Vegetable cooking spray
• 1 cup finely chopped onion
• 1 cup finely chopped green pepper
• 3/4 cup minced turkey ham
• 2 3/4 cups canned low-sodium chicken broth, undiluted
• 1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained and chopped
• 3/4 cup quick-cooking grits, uncooked
• 2 ounces Neufchatel cheese, cubed
• 2 teaspoons olive oil
• 1 tablespoon lime juice

1. Peel and devein shrimp. Set aside.
2. Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add onion, green pepper, and ham; saute 7 minutes or until vegetables are tender. Add chicken broth and tomato; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in grits; cover and simmer 5 minutes, stirring occasionally. Add cheese; stir until cheese melts. Remove from heat, and keep warm.
3. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 3 minutes or until shrimp turn pink. Sprinkle with lime juice; remove from heat.
4. To serve, spoon grits mixture onto individual serving plates; arrange shrimp over grits mixture. Serve immediately.

shrimp, vegetable cooking spray, onion, green pepper, turkey ham, chicken broth, salt, quickcooking grits, cheese, olive oil, lime juice

Taken from www.myrecipes.com/recipe/nassau-shrimp-grits (may not work)