Shrimp And Artichokes Over Parmesan Grits

• 2 teaspoons olive oil
• 1/3 cup onion, chopped
• 1 (9 ounce) package artichoke hearts, thawed
• 3 1/2 cups fat-free chicken broth, low sodium
• 1 1/2 lbs shrimp, large, peeled and deveined
• 2 garlic cloves, minced
• 1 teaspoon oregano, dried
• 1 teaspoon lemon juice, fresh
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup quick-cooking grits, uncooked
• 1/3 cup parmesan cheese, grated

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and artichoke hearts and saute 5 minutes. Add one cup chicken broth, shrimp and garlic and saute 6 minutes. Add oregano, zest, juice, salt and pepper. Remove from heat; cover and keep warm.
2. Bring 2 1/2 cups chicken broth to a boil in a medium saucepan. Slowly stir in grits; reduce heat to low. Cook 7 minutes or until thick and creamy, stirring occasionally. Stir in cheese. Spoon 1/2 cup grits into each of 4 bowls; top each with 1 cup shrimp mixture.

olive oil, onion, chicken broth, shrimp, garlic, oregano, lemon juice, lemon zest, salt, pepper, quickcooking grits, parmesan cheese

Taken from www.food.com/recipe/shrimp-and-artichokes-over-parmesan-grits-449730 (may not work)