Serves: 5
Start to Finish: 25 minutes

1¼	cup whole milk
1¼	cup water
5	single serving packets instant grits
1	cup shredded cheddar cheese
1¼	pound medium shrimp, peeled and de-veined
3	tablespoon unsalted butter
2	cloves garlic, minced
1	tablespoon dried parsley
½	teaspoon salt
½	teaspoon ground black pepper
1	juice from lemon

1.  Bring milk and water to a simmer in a medium pot over medium heat.  Whisk in all packets of grits and stir until smooth and bubbly, about 1 minute.  Remove from heat.  Stir in cheese until smooth.  Set aside.
2.  Pat shrimp dry.  Set aside. 
3.  Melt butter in medium sauce pan over medium-high heat.  Stir in garlic, parsley, salt and pepper and cook for 30 seconds.  Stir in lemon juice.  Add shrimp and cook, stirring and flipping, until shrimp is opaque and pink in color, about 4 minutes.  Remove from heat.
4.  Portion grits into dishes and top with shrimp.

Per Serving:  365 cal., 16 g fat (8 g sat. fat), 187 mg chol., 1106 mg sodium, 155 mg pot., 30 g carb., 0 g sugar, 2 g fiber, 24 g pro.