Cajun Shrimp, Spinach & Grits

By Joelene

This Southern dish—a mere 384 calories—is all about balance, with sweet corn and creamy grits offsetting the heat of the Cajun seasoning. If you’d rather take it to go, skip the grits and fold up the shrimp mixture in a tortilla.

Read more: Cajun Shrimp, Spinach & Grits – Southern Recipes - Woman's Day

Ingredients

• 1 cup(s) quick-cooking grits
• 2 tablespoon(s) olive oil
• 1 1/2 pound(s) large peeled and deveined shrimp
• 2 teaspoon(s) Cajun or blackening seasoning (no salt added)
• Kosher salt and pepper
• 2 tablespoon(s) fresh lime juice
• 2 clove(s) garlic, thinly sliced
• 1 cup(s) frozen corn, thawed
• 1 bunch(es) spinach, thick stems discarded

Preparation

Step 1

Cook the grits according to package directions.
Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Season the shrimp with the Cajun seasoning and 1/4 tsp salt and cook for 2 minutes. Turn and cook until opaque throughout, 1 to 2 minutes more. Remove the skillet from the heat, add the lime juice and toss to coat. Transfer to a plate.
Wipe out the skillet and heat the remaining Tbsp oil over medium heat. Add the garlic and cook, stirring, until golden, 1 to 2 minutes. Add the corn and cook until heated through.
Add the spinach and 1/4 tsp each salt and pepper and cook, tossing, for 1 minute. Return the shrimp to the skillet and toss to combine. Serve over the grits.