Garlic Shrimp and Grits with Sauteed Spinach
Spicy, garlicky shrimp on top of grits and sauteed spinach
Servings: 2 people
Ingredients
For the Grits
- 1 cup grits, quick cook- 5 minutes
- 4 cups water
- salt and garlic powder to taste
For the Sauteed Spinach
- 4 cups spinach, fresh (I just grab 4 handfuls. It will look like a lot but the spinach will wilt and cook down considerably.
- 2 cloves chopped garlic, fresh
- 1 tbs Parmesan cheese, shredded
- 1 tsp olive oil
- crushed red pepper to taste
For the Shrimp
- 16 shrimp, frozen tail on, raw
- 1 tsp Old Bay Seasoning
- 3 cloves chopped garlic, fresh
- 1/4 tsp cayenne pepper
- 1 tsp olive oil
- salt and pepper to taste
Instructions
For the grits
- Bring 4 cups of water to a boil in a saucepan.
- Add grits, salt and garlic powder. Cook on med low for 5 minutes until thickened and bubbly.
For the spinach
- Heat Olive oil on medium to low heat and add fresh garlic and crushed red pepper. Cook til translucent and tender. (DO NOT overcook. Garlic will turn brown and bitter.)
- Start adding spinach, stirring and adding more as spinach wilts.
- Add Parmesan cheese.
For the shrimp
- Wash and dry shrimp. (Place them on a paper towel or two and let dry)
- Toss shrimp in Old Bay Seasoning, cayenne pepper and chopped garlic. Add salt and pepper if desired
- Add olive oil to sautee pan.
- Cook shrimp on medium heat for about 3 minutes on each side. They will start turning pink as they are cooking. Make sure to cook all the way thru but do not overcook as they will become tough.
Assembly
- Place grits in bowl and top with spinach then add shrimp on top.
