Ingredients
- Stone-ground grits – 1 cup
- Chicken broth – 3 cups
- Milk – 1/2 cup
- Butter – 2 tbsp
- Shrimp, peeled and deveined – 1 lb
- Garlic, minced – 2 cloves
- Lemon zest – 1 tsp
- Lemon juice – 2 tbsp
- Paprika – 1/4 tsp
- Cayenne (optional) – 1/4 tsp
- Salt and pepper – to taste
- Olive oil – 1 tbsp
- Baby spinach or kale – 2 cups
- Parsley for garnish
Instructions
- In a saucepan, bring broth to a simmer. Whisk in grits, reduce heat, and cook 20-25 minutes, stirring often. Stir in milk and butter until creamy.
- Season shrimp with salt, pepper, paprika, and cayenne.
- Heat olive oil in a skillet over medium heat. Add garlic and cook 1 minute, then add shrimp. Sauté 2-3 minutes per side until pink. Stir in lemon juice and zest.
- Stir greens into the shrimp pan until just wilted. Spoon grits onto plates, top with shrimp and greens, and garnish with parsley.
Notes
- For quicker weeknights, use quick-cooking grits and pre-peeled shrimp.
- Swap spinach for collard greens if desired.
- Pair with a simple green salad and a light white wine for a complete date-night meal.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Stovetop
- Cuisine: American, Cajun-inspired
- Diet: Pescatarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 calories
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 180 mg
