Charred Shrimp & Creamy Grits with Lemon Spinach
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 1 cupgrits (polenta or stone-ground cornmeal)
- 4 cupschicken broth
- 3 tablespoonbutter
- ½ cupwhole milk
- ½ cupParmesan cheese (grated)
- 3 cupsfresh spinach
- 2lemon
- 4 clovesgarlic
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Zest and juice 2 lemons.
Method
- 01
In a large pot, bring chicken broth to a boil. Slowly whisk in grits while stirring constantly to avoid lumps. Reduce heat to low and cook, stirring often, for 25–30 minutes until thick and creamy.
- 02
Stir in butter, milk, and Parmesan into the grits. Taste and season with salt and pepper. Keep warm on low heat.
- 03
While grits cook, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and red pepper flakes, cook for 30 seconds until fragrant.
- 04
Add fresh spinach and juice of 1 lemon to the skillet. Stir until spinach wilts, about 2 minutes. Season with salt and pepper, then transfer to a plate.
- 05
In the same skillet, add remaining 1 tablespoon olive oil over high heat. Pat shrimp dry and add to the hot skillet in a single layer. Cook for 2–3 minutes per side until they turn pink and develop a light char. Season with salt and pepper as they cook.
- 06
Squeeze remaining lemon juice over shrimp. Divide creamy grits among bowls, top with lemon spinach, and spoon charred shrimp and pan juices on top. Serve immediately.
Spice Tips
Add a generous pinch of cayenne or smoked paprika to the shrimp for deeper warmth. A dash of hot sauce drizzled over the bowl adds brightness and heat. Fresh basil or dill sprinkled on top complements the lemon beautifully.
The grits can be made up to 2 hours ahead and reheated gently with a splash of milk. Shrimp cook in minutes, so prep and measure everything else first. Substitute kale or arugula for spinach if you prefer.