Shrimp And Grits Creole

• 1 cup stone-ground grits
• 4 cups water
• 1/2 cup freshly grated garlic and herb-flavored Parmesan cheese
• Olive oil-flavored cooking spray
• 2/3 cup chopped carrot (about 1 large)
• 1/2 cup chopped green bell pepper (about 1 small)
• 2 (14.5-ounce) cans zesty diced tomatoes with jalapeno peppers (such as Del Monte), undrained
• 1/2 cup water
• 2 teaspoons salt-free Cajun seasoning
• 1 1/4 pounds large fresh shrimp, peeled and deveined

1. Cook grits according to package directions, using 4 cups water. Stir in Parmesan cheese; set aside, and keep warm.
2. Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add carrot and green pepper; cook 3 minutes, stirring often. Add tomatoes, 1/2 cup water, and Cajun seasoning. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Spoon 2/3 cup grits into each of 6 individual serving bowls; spoon about 1/2 cup shrimp mixture over grits.

stoneground grits, water, freshly grated garlic, olive oil, carrot, green bell pepper, tomatoes, water, salt, fresh shrimp

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