Serves 4
20 min
Cajun Shrimp, Spinach & Grits
Recipe GLPRa6a621abd13040
Quick-cooking grits form a creamy base for seasoned shrimp sautéed with garlic, corn, and fresh spinach in this vibrant, flavorful main course inspired by Louisiana cuisine. Ready in just 20 minutes.
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Ingredients
1 cup quick-cooking grits
2 tablespoons olive oil
1½ pounds large peeled and deveined shrimp
2 teaspoons Cajun or blackening seasoning (salt-free)
Kosher salt and black pepper to taste
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 cup frozen corn
1 bunch fresh spinach, roughly chopped
Directions
Bring 4 cups of water to a boil in a large pot. Slowly whisk in the grits, stirring constantly to prevent lumps. Reduce heat to medium and continue cooking, stirring frequently, for 5-7 minutes until the grits are creamy and tender. Season with kosher salt and pepper to taste. Keep warm on low heat.
While the grits cook, pat the shrimp dry with paper towels. In a small bowl, combine the Cajun seasoning with a pinch of kosher salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and opaque and reach an internal temperature of 145°F. Do not overcook.
Add the frozen corn to the skillet with the shrimp and stir to combine. Cook for 1-2 minutes until the corn is heated through.
Add the chopped spinach to the skillet and stir gently until wilted, about 1-2 minutes. Squeeze the fresh lime juice over the shrimp and vegetable mixture and toss to coat. Taste and adjust seasoning as needed.
Divide the creamy grits among four serving bowls. Top each portion with the Cajun shrimp mixture and serve immediately.
