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.
Delicious!! Loved the shrimp (used wild-caught Gulf shrimp-wonderful!), loved the grits. I am not a fan of brothy shrimp dishes, but I cut back a bit on the broth, and with the adjustments recommended by FromNewYork, it was perfect. The extra lemon juice (from one lemon) and extra garlic were very helpful to the flavor. I kept the oregano, and had no problems with its flavor in the dish. Absolutely loved the grits. Cooking them in the broth made a big difference, and the extra bit of cheddar was a nice addition. This is definitely worth repeating.
I made this as described. I always thought I hated grits. These grits are delicious... I actually started making other flavors of cheese grits after I found out how yummy these were. I didn't use the instant grits though... My one thought about changing this recipe was that I felt like the recipe could stand up to a heartier sauce on the shrimp and artichokes though, maybe something tomato based with a little kick.
With a few revisions, this is delicious! I first made it as written, and it wasn't bad, but I found it much tastier with these changes: (1) NO OREGANO (the flavor is not right for this dish), (2) juice of 2 lemons instead of one teaspoon, (3) 3-4 cloves garlic (or 2-3 large cloves) instead of one, (4) vegetable stock (not necessary to make it tasty, but I don't eat meat so I have used homemade and other times organic low-sodium veg stock from the store), (5) sharp cheddar cheese for the grits in addition to the parmesan, and (6) omit the added salt (I find the salt is not necessary when you add the extra lemon juice). I have also served this for dinner over orzo with asparagus instead of the grits.
I first got hung up over grating the lemon rind, because it got stuck in the grater and was very hard to get into the dish, but when I gave up and used the second-smallest grating holes instead of the smallest, it worked quite smoothly, and the flavor was wonderful.
The second time I made it, I just forgot to add the oregano, and it took me a while to figure out that it was that omission that improved the taste.
When making with grits, I found that the parmesan flavor by itself just didn't seem right, but a hint of parmesan did add a nice zip to cheddar grits. Cooking the grits with stock instead of water as in the recipe added a wonderful extra dimension of flavor. Whenever I have served this to guests, they rave and come back for seconds! It is one of my favorite dishes and I make it often.
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