Dinner Tonight: Shrimp And Grits With Arugula Recipe

• 2 cups milk
• 2 cups water
• 1 cup grits, regular or quick (not instant)
• 1 garlic clove, chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter, cut into 1/2-inch cubes
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1 pound shrimp, peeled
• 1/2 pound arugula, hard stems removed, leaves chopped
• 1/2 teaspoon salt
• freshly ground black pepper

1. Pour milk and water into a large non-stick saucepan. Bring to a simmer over medium heat, and add the grits and garlic. Reduce heat to medium-low, and simmer, whisking occasionally, until mixture is soft and creamy. Add a little bit of the heavy cream to keep it loose, but not runny. I only ended up using half of the recommended amount.
2. Add the butter, half of the cheese, and the shrimp. Cook, stirring often, until the shrimp are pink, one to two minutes. Fold in the chopped arugula, and turn off the heat. Cover the saucepan and let sit for one minute.
3. Season with the salt, and add black pepper to taste. Stir again, and divide mixture among four large bowls. Serve with the remaining cheese.

milk, water, grits, garlic, heavy cream, unsalted butter, cheese, shrimp, arugula, salt, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2011/06/shrimp-and-grits-with-arugula-recipe.html (may not work)