Shrimp And Grits

• 2 cups low sodium chicken broth
• 1 1/4 cups fat free milk
• 1/4 cup water
• 1 cup quick cooking grits not instant
• 1/2 teaspoon salt
• 1/3 cup havarti cheese
• 1 tablespoon Parmesan cheese
• 1/2 tablespoon butter
• 1 pound shrimp
• Old Bay Seasoning
• 2 teaspoons olive oil
• 1 shallot large, chopped finely
• 2 ounces deli ham chopped up
• 1/2 cup fire-roasted diced tomatoes canned
• 2/3 cup chicken broth
• 2 scallion chopped

1. Grits instructions: Bring milk, water, and broth to a boil, stir in grits, cover and reduce heat to low. Every 5 minutes or so, stir the grits and add water if grits aren't smooth. I ended up adding about a cup of additional water.
2. Bring milk, water, and broth to a boil, stir in grits, cover and reduce heat to low. Cook for about 30 minutes. Stir in butter, cheese, and salt.
3. Shrimp: : Add 1 tsp of olive oil to frying pan, heat to medium high, add shrimp and sprinkle liberally with old bay seasoning. Turn shrimp after 1-2 minutes.
4. Cook until shrimp are pink on both sides (~4 minutes). Add shallots, ham, and 1 tsp of olive oil. Cook 2-3 minutes. Add canned tomatoes and broth.
5. Cook until most of the liquid evaporates, 5-10 minutes. Dish up 1 cup of grits and about 6 shrimp. Sprinkle with chopped scallions.

chicken broth, milk, water, cooking grits, salt, havarti cheese, parmesan cheese, butter, shrimp, bay seasoning, olive oil, shallot, tomatoes, chicken broth, scallion

Taken from www.yummly.com/recipe/Shrimp-and-Grits--1731422 (may not work)