Ingredients
2 cups water1 cup fat-free half-and-half4 teaspoons butter, divided1/4 teaspoon salt1/4 teaspoon pepper3/4 cup quick-cooking grits1/4 cup ketchup1 tablespoon honey2 teaspoons lemon juice1/2 to 1 teaspoon hot pepper sauce3 celery ribs, chopped1 medium onion, chopped1 pound uncooked medium shrimp, peeled and deveined1 cup shredded reduced-fat cheddar cheese
Preparation
In a large saucepan, bring water, half-and-half, 2 teaspoons 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.
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.
Stir cheese into grits. Serve shrimp mixture with grits.
