Lemon-Garlic Shrimp Over Creamy Grits with Spinach
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 1 cupwhole milk
- 2 cupschicken broth
- ¾ cuppolenta
- 3 tablespoonbutter
- ½ cupParmesan cheese
- 4 clovesgarlic
- 2fresh lemon
- 2 cupsfresh spinach
- 2 tablespoonolive oil
- ·kosher salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Juice 2 lemons and zest 1 lemon (for garnish, optional).
Method
- 01
Bring chicken broth and milk to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly to avoid lumps, then reduce heat to medium-low. Stir frequently for 15 minutes until thick and creamy. Stir in 2 tablespoons butter, 1/2 cup Parmesan, and a pinch of salt. Keep warm on very low heat.
- 02
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. Add shrimp, season with salt and pepper, and cook 2 minutes per side until just opaque.
- 03
Squeeze juice from 2 lemons into the pan with shrimp. Add 2 cups fresh spinach and stir until wilted, about 1 minute. Taste and adjust seasoning.
- 04
Divide warm grits among shallow bowls. Top with shrimp and spinach mixture, pouring pan juices over the top. Serve immediately.
Spice Tips
If you like more heat, increase red pepper flakes to 1/2 teaspoon. For earthiness, add a small pinch of smoked paprika to the shrimp. A dash of hot sauce drizzled over the bowl at the end brings both spice and vinegary brightness.
For a brighter finish, add a handful of fresh basil or parsley on top. Grits can be made up to 30 minutes ahead and held on low heat; stir in a splash of milk if they thicken too much.