Cajun shrimp with garlicky spinach grits

Total Time
25 min
10 min
15 min
Grits are coarse-ground corn that are cooked in water, broth, or milk and served for breakfast or as a side dish. They are a staple in the South and for good reason: They’re quick to cook, can be served at any meal, and like rice or potatoes, take on the flavor of anything you add to them.


Olive oil

4 tsp, divided


2 clove(s), large, minced

Reduced sodium chicken broth

14½ fl oz

Table salt

½ tsp, divided


¼ cup(s)

Uncooked white corn grits

½ cup(s), quick-cooking variety

Baby spinach

3 cup(s), firmly packed

Creole seasoning

1¼ tsp

Uncooked shrimp

1 pound(s), medium, peeled and deveined


  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. Serving size: 1/2 cup grits mixture with about 8 shrimp