Nutrition per serving may change if servings are adjusted.
1¼ pounds fresh or frozen medium shrimp in shells
1 (14 ounce) can reduced-sodium chicken broth
1½ cups fat-free milk
1 cup regular grits
2 teaspoons olive oil
1 large onion, thinly sliced and separated into rings
2 cloves garlic, minced
1 tablespoon snipped fresh parsley
½ cup shredded reduced-fat cheddar cheese (2 ounces)
¼ cup sliced green onions
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired; set aside. In a medium saucepan, combine broth, milk, and grits. Bring to boiling; reduce heat. Cover and simmer for 4 to 5 minutes or until grits are desired consistency, stirring occasionally.
In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender and lightly browned. Remove onion mixture from skillet and set aside. Add shrimp to hot skillet; cook over medium heat for 2 to 4 minutes or until shrimp are opaque, turning occasionally. Stir in onion mixture and parsley.
Divide grits among six shallow bowls; top with shrimp mixture. Sprinkle with cheese and green onions.