Stone-ground Grits with Mushrooms and Sautéed Shrimp

By fuzzygroup

Ingredients

• Grits
• 4 cups reduced-sodium chicken broth
• 4 cups water
• 2 cups stone-ground grits
• 2 teaspoons kosher salt
• 1 cup whole milk, as needed
• 1 ⁄2 cup finely grated Parmesan cheese
• 1 tablespoon unsalted butter
• Mushrooms
• 1 1⁄2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 ⁄4 teaspoon crushed red pepper
• 12 ounces baby portobello mushrooms, sliced
• 1 ⁄4 cup dry white wine
• 2 teaspoons fresh thyme
• 3 ⁄4 cup canned artichoke hearts, drained and roughly chopped
• 1 ⁄2 cup sun-dried tomatoes in oil, drained and roughly chopped
• 2 cups firmly packed fresh spinach
• 1 ⁄4 cup fresh basil, chopped
• 1 teaspoon kosher salt
• 1 ⁄4 teaspoon ground black pepper
• Sautéed Shrimp, to serve (recipe follows)
• Sautéed Shrimp
• 2 tablespoons olive oil, divided
• 2 cloves garlic, minced and divided
• 2 pounds medium fresh shrimp (tails left on), peeled and deveined, divided
• 1 ⁄2 teaspoon kosher salt, divided
• 1 ⁄4 teaspoon ground black pepper, divided

Preparation

Step 1

Grits

FIRST In a large Dutch oven, bring broth and 4 cups water to a gentle boil over medium-high heat. Slowly whisk in grits and salt; reduce heat to medium-low. Cook, whisking often, until grits are thick and creamy, approximately 45 minutes. (If grits become too thick, whisk in enough milk to achieve desired consistency.) Stir in cheese and butter. Reduce heat to low; cover, and keep warm.

Mushrooms
NEXT Heat olive oil in a medium skillet over medium heat. Add garlic and red pepper; cook until fragrant, approximately 30 seconds. Stir in mushrooms. Increase heat to medium-high. Cook, stirring often, until browned, 6 to 7 minutes. Add wine and thyme; simmer until liquid evaporates, approximately 2 minutes. Stir in artichoke hearts and tomatoes.
LAST Stir mushroom mixture, spinach, and basil into grits; season with salt and black pepper. Serve with Sautéed Shrimp.

Sauteed Shrimp

FIRST In a large skillet, heat 1 tablespoon olive oil over medium heat. Add half of garlic; cook until fragrant, approximately 30 seconds. Increase heat to medium-high. Add half of shrimp; cook, stirring occasionally, until pink, 3 to 4 minutes. Season with 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper; set aside.
LAST Repeat with remaining olive oil, garlic, shrimp, salt, and pepper. Serve over grits.