Cajun shrimp with garlicky spinach grits
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
4 tsp, divided
Garlic
2 clove(s), large, minced
Reduced sodium chicken broth
14½ fl oz
Table salt
½ tsp, divided
Water
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
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
Serving size: 1/2 cup grits mixture with about 8 shrimp
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