Shrimp and Artichokes over Parmesan Grits

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  teaspoons olive oil
• 1⁄3 cup onion, chopped
• 1 (9 ounce) package artichoke hearts, thawed
• 3 1⁄2 cups fat-free chicken broth, low sodium
• 1 1⁄2 lbs shrimp, large, peeled and deveined
• 2  garlic cloves, minced
• 1  teaspoon oregano, dried
• 1  teaspoon lemon juice, fresh
• 1  teaspoon lemon zest
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 3⁄4 cup quick-cooking grits, uncooked
• 1⁄3 cup 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.