Shrimp and Cheese Grits

1/2 c. Quaker 5 Minute Grits
1 c. unsweetened almond milk
1 1/4 c. low sodium chicken broth
1/8 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/4 c. reduced fat shredded Mexican cheese
1/2 Tbsp. EVOO
1/2 Tbsp. I Can't Believe It's Not Butter Light
2 Tbsp. onion, finely chopped
1/2 tsp. minced garlic
10 oz. bag frozen peeled and deveined shrimp, thawed
1/8 tsp. salt
1/8 tsp. pepper

In a medium saucepan, bring almond milk and broth to a boil. With liquid boiling, slowly stir in grits, salt, garlic powder, and onion powder. Keep stirring until entire mixture boils again. Reduce heat to medium-low and cover. Stir every few minutes until thick and tender, about 5 minutes. Turn off heat and add cheese. Stir and cover with lid while preparing shrimp.
Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onion until tender. Add garlic and shrimp. Season with salt and pepper, and cook 5 minutes, or until shrimp turn pink.
Plate the cheese grits and top with the shrimp. Serve hot.

Serving Size: 2 servings