Shrimp And Grits Recipe

• 4 cups water
• 1/2 teaspoon salt
• 1 cup quick-cooking grits or polenta
• 1/2 cup grated Parmesan cheese
• 32 medium shrimp (about 1 1/2 pounds), peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon flour
• 1 1/4 cups chicken broth
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 5 scallions, white and light green parts finely chopped (about 3/4 cup)
• 1 tablespoon juice from 1 lemon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon Tabasco sauce
• 5 ounces baby spinach (about 2 loosely packed quarts)

1. In a medium saucepan, bring water to a boil. Add salt, then grits and cook, stirring frequently, until thick, about 10 minutes. Stir in cheese. Keep warm.
2. In a large saucepan, heat olive oil over medium high heat until shimmering. Season shrimp with salt and pepper, add to pan, and saute until cooked through, about 1 minute per side. Remove shrimp with a slotted spoon and set aside.
3. Whisk flour into pan and cook, stirring constantly, until pale golden, about 1 minute. Whisk in chicken broth, garlic, scallions, salt, pepper, and hot sauce. Cook until slightly reduced, about 3 minutes. Add shrimp and spinach to pan and cook until spinach is wilted.
4. Place grits on every plate and top with shrimp, spinach, and sauce.

water, salt, polenta, parmesan cheese, shrimp, olive oil, flour, chicken broth, garlic, scallions, lemon, salt, pepper, tabasco sauce, baby spinach

Taken from www.seriouseats.com/recipes/2012/03/shrimp-and-cheese-grits-spinach-recipe.html (may not work)