4

Cajun Shrimp with Garlicky Spinach Grits

Total Time
21 min
Prep
6 min
Cook
15 min
Serves
4
Difficulty
Easy
Ingredients

olive oil

4 tsp

garlic clove(s)

2 large clove(s), large, minced

reduced-sodium chicken broth

14½ oz

table salt

½ tsp

water

¼ cup(s)

uncooked white corn grits

½ cup(s), quick-cooking variety

fresh baby spinach

3 cup(s), firmly packed

Creole seasoning

1¼ tsp

uncooked shrimp

1 pound(s), medium, peeled and deveined

Instructions

  1. Heat 2 teaspoons of oil in large saucepan over medium heat. Add garlic and cook, stirring constantly, just until fragrant, about 30 seconds. Add broth, water, and 1/4 teaspoon of salt and bring to boil. Gradually stir in grits. Reduce heat and cook, covered, stirring occasionally, until grits thicken, about 5 minutes.
  2. Remove saucepan from heat and stir in spinach in batches until wilted. Cover and keep warm.
  3. Meanwhile, stir together remaining 2 teaspoons oil, Cajun seasoning, and remaining 1/2 teaspoon salt in medium bowl. Add shrimp and toss to coat. Set large ridged grill pan over medium-high heat until hot. Add half of shrimp to pan and cook, turning once, until just opaque in center, 3–4 minutes. Transfer to plate. Repeat with remaining shrimp.
  4. Divide grits mixture evenly among 4 shallow bowls and top evenly with shrimp.
  5. Per serving: 1/2 cup grits mixture with about 8 shrimp

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