Shrimp, Sausage and Grits

Yea for shrimp and grits!!!!!

And......you would never know it, but this is a lightened up version. 

Linked with Foodie Friday and Weekend Potluck.

Shrimp Sausage & Grits

1 cup of Quick Grits
5 cups chicken broth, divided use
1 cup fat free 1/2 and 1/2
2 oz sharp white cheddar cheese
2 tbsp extra virgin olive oil
4 slices of turkey bacon, chopped
1 medium onion, chopped
1 large stock of celery, chopped
1/3 cup red bell pepper, chopped
2 cloves garlic, chopped
Red pepper flakes, if desired
1 package of turkey sausage, cut into bite size pieces
2 tbsp flour
1 bay leaf
14 oz. Jumbo Raw Shrimp, peeled and deveined
Salt and pepper
Frank's Hot Sauce
Parsley
Green Onion

GRITS:
Bring 3 cups of chicken broth and 1 cup of fat free 1/2 and 1/2 to a boil. Slowly add 1 cup of grits, stirring constantly. Reduce heat to medium, cover and cook for 5 minutes stirring occasionally. Stir in 2 oz of shredded white cheddar cheese, salt, pepper and Frank's hot sauce to taste. Keep warm.

SHRIMP and SAUSAGE:
Heat 2 tbsp of olive oil in a large skillet. Cook bacon until crisp. Remove with a slotted spoon and set aside. Saute onion, celery, red pepper, garlic and red pepper flakes (if desired) until softened. Add sausage and cook 3-5 minutes. Stir in 2 tbsp of flour and cook 1-2 minutes. Add remaining 2 cups of chicken broth and bay leaf stirring until it simmers then add shrimp and cooked bacon. Cook 3-4 minutes. Season with salt and pepper to taste.

 Serve over grits. Top with parsley, green onion and Frank's hot sauce.