Shrimp and Grits
- 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)
- Produce
- 1 lemon, juice from (1 tablespoon)
- Baby spinach (5 ounces)
- Garlic (2 medium cloves)
- Scallions (5)
- Seafood
- Shrimp (about 1 1/2 pounds), medium (32)
- Canned Goods
- Chicken broth (1 1/4 cups)
- Condiments
- Tabasco sauce (1/2 teaspoon)
- Cooking & Baking
- Flour (1 tablespoon)
- Olive oil (1 tablespoon)
- Pepper (1/2 teaspoon)
- Salt (1 teaspoon)
- Pasta & Grains
- Grits or polenta, quick-cooking (1 cup)
- Drinks
- Water (4 cups)
- Dairy
- Parmesan cheese, grated (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 29, 2012 (10 months ago).
63 people saved this recipe.
