Before moving to North Carolina I had never tasted grits. I have to admit I am hooked. Why did I go 40 years of my life without discovering how tasty these can be. This dish is the perfect mix of spice and creaminess! Yum! We will certainly be making this again.

Ingredients:

Grits-

3 cups reduced sodium chicken stock

3/4 cups quick-cooking grits

8 ounces pepper jack cheese shredded

2 cups shredded Mexican cheese blend

1 cup plain nonfat Greek yogurt

2 tablespoons salted butter

Shrimp-

2 pounds large frozen shrimp peeled and deveined with tails removed

olive oil spray

1 tablespoon taco seasoning

Onion/Chorizo Mixture-

8 ounces Mexican chorizo ground

1 onion diced

1 bell pepper diced

juice of 1 lime

Directions:

Grits-

1. Bring 3 cups of the stock to boil in a medium saucepan.
2. Slowly stir in the grits. Bring to a boil and cook 3-4 minutes.
3. Reduce heat to low and stir in cheeses and yogurt.
4. Add the butter. Mixing slowly.
5. Cook 2 more minutes.
6. Cover and remove from heat.

Onion/Chorizo-

1. Spray a nonstick pan with olive oil spray. Heat to medium.
2. Break up the chorizo with a spatula and cook 3-4 minutes.
3. Add the onion and pepper and allow to cook on medium 3-4 more minutes until soft.

Shrimp-

1. Spray a nonstick pan with olive oil spray. Heat to medium.
2. Spread out shrimp and sprinkle with seasoning.
3. Cook stirring often until done. (3-4 minutes)
4. Drizzle lime juice over the shrimp.

To serve-

1. Divide grits among bowls.
2. Use a slotted spoon to dish up chorizo and onion mixture to place on grits.
3. Add shrimp on top.
4. Optional top with cilantro or more lime juice.
5. Enjoy!