Shrimp and Grits with Peas and Corn

2 12 oz. Bags Shrimp, raw (reserve shells for stock)
1 can Le Sueur Sweet Peas with mushrooms and pearl onions
1/2 cup Lake Side Stone Ground White Grits
1 cup Kraft 2% Shredded Cheddar Cheese
1-2 chopped Onions, raw
3 cloves Garlic minced
1 12oz bag Birds Eye Steamfresh Gold and White Corn
1 tsp Salt and pepper to taste
3 1/2 cup (8 fl oz) Water, tap
3-4 pieces of Sweet Roasted Peppers
1 Tbsp Flour, white
2 tsp Old Bay Seasoning
1 5oz can Carnation Low Fat Evaporated Milk

In a saucepan bring 1 1/2 cups water, shrimp shells, dash of salt, and Old Bay to a boil, reduce to simmer. In another saucepan bring 2 cups water and salt to a boil, whisk in grits, reduce to simmer 9-12 minutes. Add cheese and enough evaporated milk to get a nice creamy texture. In a frying pan coated with spray saute shrimp, onion, peppers and garlic. Add flour, stir to cook for 1 minute. Add water from cooked shells (discard shells). Add corn and peas. Season to taste.

Serving Size: Divide into 4 portions

Number of Servings: 1.0

Recipe submitted by SparkPeople user CINNAMONLEIGH.