Shrimp And Grits With Arugula
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 cup milk1 cup water1/2 cup grits, regular or quick (not instant)1/2 garlic clove, chopped1/2 cup heavy cream1 tablespoon unsalted butter, cut into ˝-inch cubes1/2 cup freshly grated Parmigiano-Reggiano cheese, divided1/2 pound shrimp, peeled1/4 pound arugula, hard stems removed, leaves chopped1/4 teaspoon saltfreshly ground black pepper
1. Pour milk and water into a large non-stick saucepan. Bring to a simmer over medium heat, and add the grits and garlic. Reduce heat to medium-low, and simmer, whisking occasionally, until mixture is soft and creamy. Add a little bit of the heavy cream to keep it loose, but not runny. I only ended up using half of the recommended amount.
2. Add the butter, half of the cheese, and the shrimp. Cook, stirring often, until the shrimp are pink, one to two minutes. Fold in the chopped arugula, and turn off the heat. Cover the saucepan and let sit for one minute.
3. Season with the salt, and add black pepper to taste. Stir again, and divide mixture among two large bowls. Serve with the remaining cheese.
Serving Size: Serves 2 people
Number of Servings: 2
Recipe submitted by SparkPeople user SARAHMAC1978.
2. Add the butter, half of the cheese, and the shrimp. Cook, stirring often, until the shrimp are pink, one to two minutes. Fold in the chopped arugula, and turn off the heat. Cover the saucepan and let sit for one minute.
3. Season with the salt, and add black pepper to taste. Stir again, and divide mixture among two large bowls. Serve with the remaining cheese.
Serving Size: Serves 2 people
Number of Servings: 2
Recipe submitted by SparkPeople user SARAHMAC1978.
Nutritional Info Amount Per Serving
- Calories: 445.3
- Total Fat: 23.2 g
- Cholesterol: 237.8 mg
- Sodium: 1,122.9 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 0.6 g
- Protein: 38.9 g
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