Shrimp & Grits

Shrimp & Grits
Shrimp & Grits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Photo: Jennifer Davick; Styling: Amy Burke

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  • Yield: Makes 6 servings

  • Total: 30 Minutes

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  • Recipe Time

  • Hands On: 25 Minutes

  • Total: 30 Minutes

  • Nutritional Information

  • Amount per serving

  • Calories: 235

  • Fat: 6.1g

  • Saturated fat: 1.9g

  • Monounsaturated fat: 2g

  • Polyunsaturated fat: 0.6g

  • Protein: 19.1g

  • Carbohydrate: 25.2g

  • Fiber: 1.4g

  • Cholesterol: 118.7mg

  • Iron: 3.3mg

  • Sodium: 749mg

  • Calcium: 177mg

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  • 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

Directions

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.

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