12/22/2010 Garlic Lime Shrimp and Grits with Wedge Salad

Garlic-Lime Shrimp and Grits
Prep and cook time: 25 minutes 3/4 cup quick cooking grits 3 cups water   coarse salt and freshly ground pepper, to taste 1/4 cup shredded Parmesan cheese 4 tablespoons unsalted butter 1 1/4 pounds large shrimp, peeled & deveined, tails intact 2 garlic clove(s), minced 1 pinch crushed red pepper flakes 3 limes , 1 juiced, 2 sliced for garnish 2 tablespoons Italian parsley, chopped per serving: 379 calories; 37 grams protein; 12 grams total fat; 3 grams fiber; 6 grams saturated fat; 32 grams carbohydrates; 238 mgs cholesterol; 435 mgs sodium; 8 weight watcher points		[1] Bring water to a boil in a medium saucepan over high heat. Slowly whisk in the grits, and season with salt and pepper. Reduce the heat to medium- low and cook, stirring occasionally, until thickened, about 5 minutes. [2] Stir in the Parmesan and half of the butter. Remove from the heat and season with salt and pepper. Cover to keep warm. [3] Meanwhile, season the shrimp with salt and pepper. Melt the remaining butter in a large skillet over medium-high heat. Add the shrimp, garlic and red pepper and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lime juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper. [4] Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lime wedges.

Iceberg Wedge Salad
Prep time: 5 minutes 1 head iceberg lettuce, cut into wedges 1 cup baby carrots 1/4 cup prepared blue cheese dressing per serving: 210 calories; 5 grams protein; 19 grams total fat; 2 grams fiber; 6 grams saturated fat; 6 grams carbohydrates; 27 mgs cholesterol; 335 mgs sodium; 5 weight watcher points		[1] Arrange wedges on individual plates, scatter the carrots around the edge of the plate and drizzle with the blue cheese dressing.