Shrimp with Grits

Listening to the radio driving home from the shore this weekend someone mentioned Shrimp and Grits.  Well that was all it took to start my hankering.  Hate to admit it, but I can have an obsessive personality. As the week began, I started gathering my ingredients.  This is my low fat version of Shrimp and Grits. If you don't care for grits, polenta would also work.  By the way, it was everything I dreamed about - creamy goodness with the perfect heat.

Shrimp with Grits
1 lb shrimp, peeled and deveined
2 tsp of olive oil
1 green bell pepper, finely chopped
1 onion, finely chopped
1 14 oz can of petit chopped tomatoes
3 cloves of garlic, finely minced
1/4 cup white wine
1/4 cup fat-free half and half
1 link spicy turkey sausage, casing removed
1 tablespoons of hot sauce (or to taste)
1/2 cup Grits - quick cooking
1 1/2 cups of salted water
1 tbs. of fresh chopped chives
Salt & Pepper to taste

Spray a non-stick pan with cooking spray, over medium heat sauté crumbled sausage until no longer pink, removed from pan.  Add 2 tsp. of olive oil, chopped onion, and chopped pepper, sauté for 10 minutes over low heat.  Move vegetables to one side of the pan and add shrimp and garlic.  Saute shrimp until just cooked (pink) over medium heat.  Remove shrimp and add tomatoes, wine, and hot sauce to vegetables.  Cook over medium heat until thickened - 3-4 minutes.  Add shrimp and sausage back to pan with vegetables, add fat-free half and half, and combine.  Grits:  In a micro-wave bowl, add 1/2 cups of water and salt.  Microwave covered for 3 minutes.  Stir and let sit for 2 minutes.  Serve shrimp and vegetables over grits garnish with chives.  Serves 4.

Adapted from Bobby Deen Lighten it Up