Shrimp and Grits

Creamy Parmesan grits, shrimp with a warm chicken broth sauce with hot sauce and spinach.

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
garlic cloves, minced
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon hot sauce
2 cups firmly packed fresh baby spinach


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.

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

A southern favorite and a special treat from Southern Living 2011 
Photo: Jennifer Davick; Styling: Amy Burke




Rita said...

This looks so yummy. I’d love to try this one out for the holiday season. Thanks for FiestaFriday.

Michelle Frank | Flipped-Out Food said...

I have eaten shrimp and grits for breakfast—my husband just DOESN'T GET IT. So yummy and comforting! Your version sounds delicious. #cookblogshare

judi graber said...

I love shrimp and grits (especially the shrimp) - a good southern dish! I like that the sauce is not heavy with cream and the likes - even though I love that kind of sauce. Thanks for sharing with Fiesta Friday what I would consider a "comfort dish".