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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