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Shrimp and Artichokes Over Parmesan Grits

Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.