Shrimp and Artichokes over Parmesan Grits

Submitted by DailyInspiration

"Recipe taken from Cooking Light magazine. I have not made this dish, but it sounds delish!!!!"

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 9.85 ml olive oil
• 78.78 ml onion, chopped
• 255.14 g package artichoke hearts, thawed
• 828.06 ml fat-free chicken broth, low sodium
• 680.38 g shrimp, large, peeled and deveined
• 2 garlic cloves, minced
• 4.92 ml oregano, dried
• 4.92 ml lemon juice, fresh
• 4.92 ml lemon zest
• 1.23 ml salt
• 1.23 ml pepper
• 177.44 ml quick-cooking grits, uncooked
• 78.78 ml parmesan cheese, grated

directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and artichoke hearts and saute 5 minutes. Add one cup chicken broth, shrimp and garlic and saute 6 minutes. Add oregano, zest, juice, salt and pepper. Remove from heat; cover and keep warm.
2. Bring 2 1/2 cups chicken broth to a boil in a medium saucepan. Slowly stir in grits; reduce heat to low. Cook 7 minutes or until thick and creamy, stirring occasionally. Stir in cheese. Spoon 1/2 cup grits into each of 4 bowls; top each with 1 cup shrimp mixture.

Reviews

[loof751]

Loved this shrimp dish! I used canned artichokes, chopped a bit, instead of frozen; otherwise made as directed. I usually think of "shrimp and grits" to be more of a creole, spicy dish but the lemon/artichoke/oregano was a really nice flavor combination and great with the parmesan of the grits. Thanks for sharing your recipe!