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Shrimp & Sausage with grits

Don't knock it until you've tried it!  And good news, this version is lighter on the fat than a traditional recipe.

3 cups water
1 cup quick cooking grits
4 oz. reduced fat cream cheese
3 fully cooked spicy chicken sausage links (3 oz each), cut into 1/2-in. slices
2 tsp canola oil, divided
2 garlic cloves, minced
2 green onions, chopped, divided
4 tsp whole wheat flour
1-1/2 cups chicken broth
1/4 cup fat free evaporated milk
1 pound uncooked medium shrimp, peeled and deveined
1 medium tomato, chopped

In a saucepan, bring water to a boil. Slowly stir in grits.  Reduce heat; cook and stir for 5-7 minutes or until thickened.  Stir in cream cheese.
In a large skillet, brown sausage in 1 tsp oil.  Remove and keep warm.  In the same pan, heat remaining oil over medium-high heat.  Add garlic and half of the green onions; cook and stir 1 minute.  Stir in flour until blended; gradually whisk in broth and milk.  Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.

Stir in shrimp and sausage; cook for 3-5 minutes or until shrimp turn pink.  Serve with grits; top with tomato and remaining green onion.


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02/20/2013 9:05AM
Shrimp & Sausage with grits
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