Shrimp and Grits with Spinach


  • 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)


  1. In a medium saucepan, bring water to a boil.
  2. Add salt, then grits and cook, stirring frequently, until thick, about 10 minutes.
  3. Stir in cheese and keep warm.
  4. In a large saucepan, heat olive oil over medium high heat until shimmering.
  5. Season shrimp with salt and pepper, add to pan, and sauté until cooked through, about 1 minute per side.
  6. Remove shrimp with a slotted spoon and set aside.
  7. Whisk flour into pan and cook, stirring constantly, until pale golden, about 1 minute.
  8. Whisk in chicken broth, garlic, scallions, salt, pepper, and hot sauce.
  9. Cook until slightly reduced, about 3 minutes.
  10. Add shrimp and spinach to pan and cook until spinach is wilted.
  11. Place grits on every plate and top with shrimp, spinach, and sauce.



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