Categories: Fish- Seafood

Ingredients

• Parmesan Grits:
• 1/2 tsp. salt
• 1 cup uncooked quick-cooking grits
• 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp freshly ground pepper
• Creamy Shrimp Sauce:
• 1 lb. unpeeled, medium-size raw shrimp (41/50 count)
• 1/4 tsp. freshly ground pepper
• 1/2 tsp. salt
• Vegetable cooking spray
• 1 Tbsp. olive oil
• 1 Tbsp. all-purpose flour
• 1 1/4 cup low-sodium fat-free chicken broth
• 1/2 cup chopped green onions
• 2 garlic cloves, minced
• 1
• Tbsp. fresh lemon juice
• 1/4 tsp salt
• 1/4 tsp. hot sauce
• 2 cups firmly packed fresh baby spinach

Directions

1. Prepare Parmesan Grits: Bring 1/2 tsp. salt and 4 cups water to a boil in a medium saucepan; gradually whisk in grits,. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper. keep warm.
2. Prepare creamy Shrimp Sauce: Peel shrimp and devein, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt. Cook in a large nonstick skillet coated with cooking spray over medium high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet. Reduce heat to medium. Add oil; heat 30 seconds. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth and nest 5 ingredients; cook 2 to 3 minutes or until thickened Stir in shrimp and spinach; cook 1 minutes or until spinach is slightly wilted. Serve immediately over grits.

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