Cajun Shrimp, Spinach, and Grits

Mom made this for us the other night. So easy and so great—especially if you are a shrimp and grits fan.

Ingredients:

1 cup quick-cooking grits

2 tablespoons olive oil

1.5 pounds large peeled and deveined shrimp

2 teaspoons Cajun or blackening seasoning (no salt added)

Kosher salt and pepper

2 tablespoons fresh lime juice

2 cloves garlic, thinly sliced

1 cup frozen corn, thawed

1 bunch fresh spinach, thick stems discarded

Directions:

Cook the grits according to package directions

Heat 1 Tbsp oil in skillet. Season the shrimp with the Cajun seasoning and 1/4 tsp salt and cook for 2 minutes. Turn and cook until opaque throughout, 1 to 2 minutes more. Remove the skillet from the heat, add the lime juice and toss to coat. Transfer to a plate.

Wipe out the skillet and heat the remaining Tbsp oil. Add the garlic and cook, stirring, until golden, 1 to 2 minutes. Add the corn and cook until heated through.

Add the spinach and 1/4 tsp each salt and pepper and cook, tossing, for 1 minute. Return the shrimp to the skillet and toss to combine. Serve over the grits.

Tips from a Kitchen of Reality:

- We like spice so we used more cajun! (3 teaspoons)

- I made cheese grits to serve with this instead of just plain grits. Cheese makes everything better.

- This recipe serves 4.

** Original Recipe from Woman’s Day.**