Shrimp and Grits and Arugula

serves 4 people

* 2 cups skim milk, plus extra
* 2 cups water
* 1 cup grits, regular or quick (not instant)
* 1 garlic clove, chopped
* 2 tablespoons unsalted butter, cut into ½-inch cubes
* 1/2 cup freshly grated Parmigiano-Reggiano cheese
* 1 pound shrimp, peeled
* ½ pound arugula, hard stems removed, leaves chopped
* ½ teaspoon salt
* freshly 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 milk to keep it loose, but not runny.
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 four large bowls. Serve with the remaining cheese.



Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user HUCPUC.