Saturday, January 19, 2013

Bayou Blast Shrimp and Grits

Shrimp and Grits - a lighter version (if there is such a thing)

Make Quick grits according to the package directions.  Living in Upstate NY, I bought Quaker quick grits.  In the South, you may find other choices. 

3/4 cup of quick grits
3 cups of water
1/4 teaspoon of salt
1 cup shredded cheese (I mixed harvarti and cheddar)

Make according to the package directions, adding the salt and grits to the briskly boiling water.  Reduce heat to medium low, cover, and cook 5 minutes, stirring occasionally.  Blend in the cheese when cooked. Cover.

for the shrimp:

2 Tablespoons of butter
1/4 cup sliced green onions
2 cloves of garlic, minced or pressed
1 bunch of fresh spinach, washed, deveined, and chopped
1 pound of fresh shrimp. peeled and deveined
1/4 cup of chicken broth (low salt, no fat)
1/4 cup of half and half
1 teaspoon thyme
2 teaspoons of Emeril's Bayou Blast seasoning
1 bay leaf
freshly squeezed lemon juice
fresh parsley, chopped

In a large skillet, melt butter over medium high heat.  Add green onion and garlic, cook about 2 minutes.  Add spinach, and wilt.  Add broth, cook about 1 minute.  Add half and half and all seasonings.  Cook till bubbling.  Add shrimp, and cook till pink - usually only about 5 minutes.  Don't overcook, they get rubbery.  Top with fresh lemon juice and freshly chopped parsley.  Remove bay leaf. 

Serve each person a spoonful of cheesy grits, and top with the shrimp mixture.  You can top with grated Romano or Parmesan cheese.

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