Shrimp & Grits
By á-24758
Ingredients
- Parmesan Grits:
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- Yield: Makes 6 servings
- Total: 30 Minutes
- Recipe from
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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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- Ingredients
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- 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
Details
Preparation
Step 1
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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