Shrimp and Garlic-Parmesan Grits

I got this from a diabetic cookbook. I've never had grits before, so I was a little uneasy about trying them. But it was a really good recipe that even my picky eaters liked (well...all but Aubrey. She gags on shrimp, lol).

Grits:

• 2 1/4 cups water


• 1/2 cup instand grits


• 2 TB milk


• 2 TB margarine or butter


• 1/4 tsp garlic powder


• 1/4 tsp salt


• 1/4 cup grated parmesan cheese

Shrimp:

• 1 tsp dried oregano


• 1/2 tsp smoke paprika


• 1/2 tsp dried basil


• 1/8 to 1/4 tsp ground red pepper (optional)


• 1/2 tsp salt


• 1/4-1/2 tsp black pepper


• 1 TB extra-virgin olive oil


• 8 ounces peeled raw shrimp


• 3/4 cup chopped green onion


• lemon wedges (optional)

Bring water to a rolling boil in medium saucepan over high hear. Gradually stir in grits, reduce heat, cover and simmer for 9 minutes or until thickened, stirring occassionally. (this is a longer cooking time than directed on most packages, because a thicker consistency is desired at this point). Set grits aside and keep warm.

Meanwhile, combine oregano, paprika, basil, ground red pepper, if desired, salt and black pepper in a small bowl. Heat oil in large nonstick skillet over medium high heat. Add shrimp, sprinkle with oregano mixture and cook 4 minutes or until shripm are pink and opaque, stirring frequently. Remove from heat, stir in green onions and cover to keep warm.

Whisk in milk with grits, then add margarine, garlice powder and 1/4 tsp salt. Place on serving plate, sprinkle evenly with paremesan cheese and top with shrimp mixture. Serve with lemon wedges, if desired.

It says that it makes 4 servings...this wasn't very much for our family of 5 (counting the 2 little kids as one person). Next time I will double it!