Shrimp and Artichokes Over Parmesan Grits

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4 servings


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2 teaspoons olive oil
1/2 cup chopped onion
1 (9-ounce) package frozen artichoke hearts, thawed
3 1/2 cups fat-free, less-sodium chicken broth, divided
1 1/2 pounds large shrimp, peeled and deveined
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup uncooked quick-cooking grits
1/3 cup grated Parmesan cheese


Heat oil in a large nonstick skillet over medium-high heat. Add onion and artichoke hearts, and sauté 5 minutes. Add 1 cup chicken broth, shrimp, and garlic, and saute 6 minutes. Add oregano, rind, juice, salt, and pepper. Remove from heat; cover and keep warm.

Bring 2 1/2 cups chicken broth to a boil in a medium saucepan. Slowly stir in grits; reduce heat to low. Cook 7 minutes or until thick and creamy, stirring occasionally. Stir in cheese. Spoon 1/2 cup grits into each of 4 bowls; top each with 1 cup shrimp mixture.

Created date

October 2003

Nutritional Information

Calories 341
Caloriesfromfat 18 %
Fat 7 g
Satfat 2.1 g
Monofat 2.6 g
Polyfat 1.2 g
Protein 35.9 g
Carbohydrate 32.5 g
Fiber 2.4 g
Cholesterol 199 mg
Iron 4.8 mg
Sodium 912 mg
Calcium 185 mg