Shrimp & Grits

A co-worker of J's is coming over for dinner tonight with his wife and before we hit the Wii to play Madden Football, we're having this to eat:

Shrimp
2 1/2 pounds shells-on shrimp, washed & peeled
2 Tbsp lemon juice
2 Tbsp milk
1 Tbsp Old Bay seasoning
1 Tbsp dried parsley
1 tsp minced garlic
1 onion, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 Tbsp olive oil

Put washed & peeled shrimp in fridge, soaking in lemon juice & milk.

Heat olive oil and saute remaining ingredients. Once soft, turn to low and leave for about an hour.

Shortly before eating, add shrimp and cook until pink.

Cheese Grits
4 cups water
1 tsp salt
1 cup uncooked quick grits
1 1/2 cups shredded sharp cheddar cheese
2 Tbsp feta cheese
1 oz. reduced fat cream cheese
3 Tbsp butter
2/3 cup milk
1 dash Worcestershire sauce
2 dashes Tony Cachere's seasoning
4 eggs, lightly beaten
dash paprika

Bring water and salt to a boil. Add grits and simmer for 5 minutes, stirring occasionally.

Remove from heat and add cheeses, butter, milk and Tony Cachere's, stirring until butter and cheese are melted.

Add eggs, stir well.

Pour into lightly greased 2 quart casserole dish and sprinkle with paprika.

Bake at 350 for one hour or until thoroughly heated and lightly browned.

Green Beans
16 oz. frozen thin green beans
2 Tbsp olive oil
1/4 cup sunflower seeds

Mix all together and roast at 400 for 15 minutes or until desired tenderness.