- 1/2 tsp. salt
- 1 cup uncooked quick-cooking grits
- 4 cups water
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp. freshly ground pepper
- 1 lb. unpeeled, medium-size raw shrimp (I had large on hand, so that's what I used :-)
- 1/4 tsp. freshly ground pepper
- 1/8 tsp. salt
- Vegetable cooking spray
Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt. Cook in a large non-skillet (I used my cast-iron one) coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet.
- 1 Tbsp. olive oil
- 1 Tbsp. flour
- 1 1/4 cups chicken broth
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. salt
- 1/4 tsp. Tabasco sauce
- 2 cups firmly packed fresh baby spinach
Stir in shrimp and spinach and cook until spinach is slightly wilted.
Serve immediately over grits.
I serve mine in a casserole dish, family-style, but you can serve in individual portions just as easily. This dish doesn't take me more than 30 minutes to make, providing I have all of my ingredients within easy reach, which makes for a quick meal. My kids even like it. And considering there are so many good things in here, that's a HUGE bonus.