Garlic Shrimp over Creamy Grits

I had such success with my first adventure into shrimp and grits that I am again taking my friend Rebecca's advice and trying them another way that she recommended. If you aren't a big fan of grits keep in mind you could always swap them out for rice, polenta or a nice pasta as a base for the shrimp.

Garlic Shrimp & Creamy Grits: Serves 2
1/2C Uncooked Grits
2-1/4C Water
2 Wedges Laughing Cow Cheese Spread
1lb Shrimp
1TB Olive Oil
3 Large Garlic Cloves - Minced
1/2tsp Dried Basil
Salt & Pepper

Grits:
Bring water & a pinch of salt to a boil in a small sauce pan, slowly whisk in grits and drop the heat to low. Stir frequently until the grits have become thick. Stir in Laughing Cow and stir until it melts in, remove from the heat and set to the side - for this recipe I am using the Sun dried Tomato, Mozzarella and Basil wedges as they are what I have on hand!

Garlic Shrimp:
In a saute pan heat up olive oil over medium heat, add in the garlic and stir it around for 20-30 seconds. Toss in thawed/peeled/de-veined shrimp with salt and pepper & basil and stir to coat. Cook the shrimp until they are no longer translucent, flipping once.

Serve the Garlic Shrimp over the Creamy Grits and your taste buds will thank you for a delightful time.

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WW: 12 Points Plus / serving @ 3 servings