Shrimp & Grits

~Shrimp & Grits~

 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.

 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. Adding a 1/4 tsp of hot sauce...and then some!!

  Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted. Serve immediately over grits.

 it was tasty!

• 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

Preparation

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.

YIELD: Makes 6 servings

• HANDS-ON:25 Minutes
• TOTAL:30 Minutes
• COURSE: Main Dishes

Keli's modifications!

* I could NEVER saute shrimp in "cooking spray" so I used a Tbs of olive oil (california!) and a pinch of butter!

* I creamed up the grits, just a tad by adding some cream!