Lighter Shrimp Florentine Over Tomato Grits | Paula Deen

Ingredients

• 2 cups water
• 1 cup fat-free milk
• 1/2 teaspoon salt
• 1 cup quick cooking grits
• 1 10-ounce can diced tomatoes and green chiles
• 1 1/2 cups shredded shredded reduced-fat pepper-Jack cheese
• 2 large lightly beaten eggs
• 4 thinly sliced scallions
• 2 teaspoons Olive oil
• 3/4 lb peeled and deveined, cut crosswise in half large shrimp
• 2 cloves minced garlic
• 1 lemon's worth lemon juice
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup reduced-fat half and half
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon Pepper
• 1 pinch Nutmeg
• 1 (5 oz) container baby spinach