posted by scooby 04-14-100 9:21 AM
Shrimp with Artichokes over Parmesan Grits
2 teaspoons olive oil
1/2 cup chopped yellow onions
Approximately 9 ounces of artichoke hearts, drained you may also use frozen artichoke hearts
3 1/2 cups less sodium chicken broth
1 1/2 cups large cooked, peeled and deveined shrimp
2 fresh garlic cloves minced
1 teaspoon dried oregano
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup uncooked, quick-cooking grits
1/3 cup freshly grated Parmesan cheese
Heat oil in a large non stick skillet over medium high heat. Add onion and artichokes and saute 5 minutes. Add 1 cup chicken broth, shrimp and garlic and saute 6 minutes. Add oregano, lemon juice, salt and pepper. Remove from heat, cover and keep warm.
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 cups grits into each of 4 bowls, top each with 1 cup shrimp mixture.
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