Lighter Shrimp Florentine over Tomato Grits (Paula Deen)

A lightened take using fat-free milk, pepper-Jack, and half-and-half - baked tomato grits under a leaner shrimp Florentine.

Ingredients

• 2 cups water
• 1 cup fat-free milk
• 1/2 teaspoon salt
• 1 cup quick-cooking grits
• 1 (10 oz) can diced tomatoes and green chiles
• 1 1/2 cups shredded reduced-fat pepper-Jack cheese
• 2 eggs, beaten
• 4 scallions, thinly sliced
• 2 teaspoons olive oil
• 3/4 pound large shrimp, peeled and halved crosswise
• 2 cloves garlic, minced

Juice of 1 lemon

• 1/2 cup reduced-sodium chicken broth
• 1/4 cup reduced-fat half-and-half
• 2 tablespoons grated Parmesan

Pinch nutmeg

• 1 (5 oz) container baby spinach

Directions

1. Heat the oven to 350 F and spray an 8x8-inch dish.
2. Boil the water, milk, and salt; whisk in the grits and simmer covered 5 minutes. Stir in the tomatoes, 1 cup cheese, eggs, and scallions and spoon into the dish; bake covered 25 minutes.
3. Uncover, add the remaining cheese, and bake 5 minutes more.
4. Heat the oil and cook the shrimp and garlic 3 minutes; add the lemon juice and remove the shrimp.
5. Add the broth, half-and-half, Parmesan, and nutmeg; boil, add the spinach to wilt, then return the shrimp.
6. Serve the shrimp over the baked grits.

Notes

Recipe by Paula Deen (pauladeen.com).