To make the grits, place a 3-quart pot over medium-high heat and add the milk and cream. Bring to a simmer. Slowly add the cornmeal, whisking constantly. When the grits begin to bubble, reduce the heat and simmer, stirring frequently with a wooden spoon. Cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat, and stir in the butter. (Thin grits with a little extra cream, if necessary). Season with salt and pepper.
Skinny Cinco de Mayo / Cilantro Lime Shrimp - Cilantro and lime make this simple shrimp dish outstanding. Serve this over rice or with a salad. Shrimp is one of my favorite skinny foods to cook with. It