Shrimp and Grits(on the lighter side)

Report Cards are due this week and that means Parent/Teacher Conferences are just around the corner. For me that means late days at school. I need quick and easy meals that I can get on the table in a flash. This one can make it to the table in 20 minutes. I usually serve this with a green salad.

Serves 6
1 cup instant grits
salt and pepper
1/3 cup parmesan cheese
3 tbsp butter or margarine
2 pounds large shrimp, peeled, deveined, tails left on
2 large cloves of garlic, minced
tabasco sauce
juice of 1/2 a lemon
chopped parsley for garnish
3 cups of chicken or veggie stock
1 cup of low fat milk

Bring the stock, milk and salt to a low boil in a sauce pot. Add the grits slowly, whisking as you add them. Reduce heat to medium low and stir constantly until they thicken. Add the parmesan cheese and 1 tbsp of butter or margarine. Turn off the heat and cover to keep warm. In a large skillet, melt the remaining margarine or butter. Add the shirmp, garlic, salt, pepper and several dashes of Tabasco. Stir over medium high heat until the shrimp just turn pink on all sides. Add the lemon juice and turn off the heat. Serve in large bowls. Place the grits on the bottom and top with the shrimp and a sprinkle of parsley.