Total Time: 30 Minutes

Ingredients:

• 2 cups water
• 1 cup fat-free half and half
• 4 tsp butter, divided
• 1/4 tsp salt
• 1/4 tsp pepper
• 3/4 cup quick-cooking grits
• 1/4 cup ketchup
• 1 Tbsp honey
• 2 tsp lemon juice
• 1/2 tsp hot pepper sauce
• 3 celery ribs, chopped
• 1 medium onion, chopped
• 1 lb uncooked medium shrimp, peeled and deveined
• 1 cup shredded reduced-fat cheddar cheese

Yield: 4 Servings

Directions:

1. In a saucepan, bring water, half-and-half, 2 tsp butter, salt, and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat.
2. Meanwhile, in a small bowl, mix ketchup, honey, lemon juice, and pepper sauce. In a large skillet, heat remaining butter over medium-high heat. Add celery and onion; cook and stir until tender. Add shrimp; cook and stir until shrimp turn pink. Stir in ketchup mixture.
3. Stir cheese into grits. Serve shrimp mixture with grits.