Name: Smoky Shrimp and Grits
Yield: 4
Ingredients: 3/4 c. quick-cooking grits -; Salt -; Freshly ground pepper -; 2 oz. sharp white Cheddar cheese -; 1 1/2 c. baby spinach -; 1/4 c. snipped chives -; 1/4 c. canola oil -; 2 clove garlic -; 1 lb. medium shrimp -; 1/2 tsp. hot paprika -; 1/4 c. dry white wine -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Smoky Shrimp and Grits

1. 3/4 c. quick-cooking grits -

2. Salt -

3. Freshly ground pepper -

4. 2 oz. sharp white Cheddar cheese -

5. 1 1/2 c. baby spinach -

6. 1/4 c. snipped chives -

7. 1/4 c. canola oil -

8. 2 clove garlic -

9. 1 lb. medium shrimp -

10. 1/2 tsp. hot paprika -

11. 1/4 c. dry white wine -

How to cook deliciously - Smoky Shrimp and Grits

1. Stage

In a medium saucepan, bring 3 cups of water to a boil. Gradually add the grits and a generous pinch of salt. Cover and cook over low heat, stirring occasionally, until the grits are thick and porridge-like, about 7 minutes.

2. Stage

Season with salt and black pepper, and stir in the cheddar cheese, baby spinach, and chives. Stir until the cheese is melted and the spinach is wilted. Cover the grits and keep warm.

3. Stage

In a large skillet, heat the canola oil with the garlic over high heat until fragrant, about 30 seconds. Add the shrimp and paprika, season with salt and black pepper, and cook until the shrimp are opaque, about 2 minutes. Add the white wine and cook until the shrimp are white throughout and the garlic-paprika sauce is slightly reduced.

4. Stage

Spoon the grits into bowls, top with the shrimp and sauce, and serve.