Creamy Shrimp and Grits

Parmesan grits topped with shrimp and spinach in a creamy pan sauce.

• Prep time: 25 min
• Total time: 30 min
• Servings: 6

Ingredients

• 1 cup uncooked quick grits
• 1/2 cup freshly grated Parmesan
• 1 lb unpeeled medium shrimp
• Vegetable cooking spray
• 1 tbsp olive oil
• 1 tbsp flour
• 1 1/4 cups chicken broth
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 1/4 tsp hot sauce
• 2 cups fresh spinach

Directions

1. Bring 4 cups water and 1/2 tsp salt to a boil in a medium saucepan. Gradually whisk in the grits. Cook over medium heat, stirring occasionally, for 8 minutes or until thickened. Whisk in the Parmesan and 1/2 tsp pepper, then keep warm.
2. Peel and devein the shrimp. Season with 1/4 tsp pepper and 1/8 tsp salt.
3. Coat a large nonstick skillet with cooking spray. Cook the shrimp over medium heat for 1-2 minutes on each side, or until pink, then remove from the skillet.
4. Reduce the heat to medium. Add the olive oil and heat for 30 seconds. Whisk in the flour and cook for 30 seconds to 1 minute.
5. Whisk in the chicken broth, garlic, lemon juice and hot sauce. Cook for 2-3 minutes, or until thickened.
6. Stir in the shrimp and spinach. Cook for 1 minute, or until the spinach is slightly wilted.
7. Serve immediately over the Parmesan grits.

Contributor(s)

• Cortney Bliss-Stevens