1 cup quick grits
3 cups water
1/2 cup skim milk
1 1/2 cup shredded reduced-fat sharp Cheddar cheese, divided
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon paprika
Dash cayenne pepper
1/3 cup diced Canadian bacon
1 pound medium shrimp, peeled
1 teaspoon minced garlic
1 tablespoon lemon juice
Salt and pepper, to taste
1/2 cup chopped green onions (scallions)

Cook grits in the water and milk according to instructions on package. When the grits are ready, stir in 1 cup Cheddar cheese, the Parmesan cheese, paprika, and cayenne and stir until the cheese is melted.
Coat a large non-stick skillet with non-stick cooking spray and set over medium heat. Add the Canadian bacon and sauté until it begins to brown. Add the shrimp and garlic and cook, stirring, until the shrimp are fully pink and almost done, 3 to 5 minutes. Add the lemon juice. Remove from the heat and stir in the grits mixture. Season with salt and pepper and add the green onions.
Coat a 2-quart casserole dish with non-stick cooking spray. Transfer the grits and shrimp mixture to the prepared dish. Sprinkle the dish with the remaining 1/2 cup Cheddar cheese.

Makes 4 to 6 servings

To Prepare and Eat Now: Serve immediately or preheat the oven to 350°F. and bake for 10 minutes or until cheese is melted.

To Freeze: Cool to room temperature, wrap, label, and freeze.

To Prepare After Freezing: Remove from freezer to defrost. Preheat the oven to 350°F. Bake for 30 minutes, covered, or until heated through.