Thursday, December 27, 2012

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.**

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