Shrimp and Artichokes Over Parmesan Grits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
1/2 cup chopped onion |
1 (9-ounce) package frozen artichoke hearts, thawed |
3 1/2 cups fat-free, less-sodium chicken broth, divided |
1 1/2 pounds large shrimp, peeled and deveined |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1 teaspoon grated lemon rind |
1 teaspoon fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3/4 cup uncooked quick-cooking grits |
1/3 cup grated parmesan cheese |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and artichoke hearts, and sauté 5 minutes. Add 1 cup chicken broth, shrimp, and garlic, and saute 6 minutes. Add oregano, rind, juice, salt, and pepper. Remove from heat; cover and keep warm.
2. Bring 2 1/2 cups chicken broth to a boil in a medium saucepan. Slowly stir in grits; reduce heat to low. Cook 7 minutes or until thick and creamy, stirring occasionally. Stir in cheese. Spoon 1/2 cup grits into each of 4 bowls; top each with 1 cup shrimp mixture.
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