Tuesday's Special: Shrimp and Grits

Mindy here. Now before all you Yanks turn your noses up at the mention of grits, stick with me here. Shrimp and grits is some classic comfort food in the south. And while I won't give you much for plain grits or grits with sugar, cheese grits are another story. Add in a too-die-for sauce and grits just don't get much better. And the good news, this recipe won't kill your diet.

For the grits, you will need:

• 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

Bring salt and water to a boil in a medium sauce pan. Gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes, or until thickened. There's no need to cover however, be prepared for lots of bubble splatters as it thickens. Whisk in Parmesan and pepper. Set grits aside, but keep them warm.

To prepare the shrimp, you will need:

• 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.

Now it's time for the sauce, so gather your ingredients:

• 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

Using the same skillet, heat oil 30 seconds over medium heat. Whisk in flour; cook 30 seconds to one minute. Whisk--Can anyone explain to me why I keep inadvertantly typing a Y at the end of whisk?--in broth and next 5 ingredients. cook 2-3 minutes or until thickened. Note: Sauce won't be real thick. More like a thick soup. This sauce smells so yummy.

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. 

Happy Tuesday, y'all.