Garlic Shrimp & Grits with Summer Vegetables

We all know I love Shrimp & Grits, but it has been weeks since I made any and I was feeling like I was going through withdraw tonight so I had to make some right away! My favorite way to have them is with basic Shrimp, Garlic & Grits but I also wanted to make these a little bit healthier as well as more filling so tonight I am adding some stir fried zucchini & onions which adds a nice variety to the dish and uses up more of those zucchini that have been overtaking everyone's garden!

Garlic Shrimp & Grits with Summer Vegetables: Serves 4

1C Grits
4C Water
3 Garlic Cloves - Minced
3C Zucchini - Chopped
1C Onion - Diced
1lb Shrimp - Peeled & De-veined
1/4C Parmesan Cheese
1TB Olive Oil
4tsp Butter
Salt & Pepper

In a sauce pot add water and bring to a boil, once boiling slowly whisk in the grits, salt and pepper, and reduce the heat to a low simmer. Stir often for the first 2-3 minutes then once every few minutes as it thickens. Once the grits have absorbed the water, add the butter and let it melt and stir to incorporate.

While the grits are doing their thing we can make the rest of the dish. In a saute pan place half of the olive oil & garlic over medium heat and let it cook for 45-60 seconds then add in the zucchini & onions with some salt and pepper and stir fry over medium high heat for 10-12 minutes.

Toss the shrimp with remaining olive oil, salt & pepper and remaining garlic. Place on a greased cookie sheet and bake at 400° for 6-7 minutes flipping once until cooked fully through.

Split the grits into 4 bowls and top with even amounts of vegetables and shrimp and sprinkle with the Parmesan cheese and enjoy!

__________________________
WW: 9 Points Plus / serving