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Shrimp and Grits

Photo: Jennifer Davick; Styling: Amy Burke
Hands-on time 25 mins
Total time 30 mins
Yield Makes 6 servings

Ingredients

  • Parmesan Grits:
  • 1/2 teaspoon salt
  • 1 cup uncooked quick-cooking grits
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon freshly ground pepper
  • Creamy Shrimp Sauce:
  • 1 pound unpeeled, medium-size raw shrimp (4 1/50 count)
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • Vegetable cooking spray
  • 1 tablespoon olive oil
  • 1 tablespoon all-purpose flour
  • 1 1/4 cups low-sodium fat-free chicken broth
  • 1/2 cup chopped green onions
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot sauce
  • 2 cups firmly packed fresh baby spinach

Nutrition Information

  • calories 235
  • fat 6.1 g
  • satfat 1.9 g
  • monofat 2 g
  • polyfat 0.6 g
  • protein 19.1 g
  • carbohydrate 25.2 g
  • fiber 1.4 g
  • cholesterol 118.7 mg
  • iron 3.3 mg
  • sodium 749 mg
  • calcium 177 mg

How to Make It

  1. Prepare Parmesan Grits: Bring 1/2 tsp. salt and 4 cups water to a boil in a medium saucepan; gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper. Keep warm.

  2. Prepare Creamy Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet. Reduce heat to medium. Add oil; heat 30 seconds. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth and next 5 ingredients; cook 2 to 3 minutes or until thickened. Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted. Serve immediately over grits.

  3. Note: Nutritional analysis includes 1/2 cup grits and about 1/3 cup sauce.