Shrimp And Grits With Arugula

1 cup milk
1 cup water
1/2 cup grits, regular or quick (not instant)
1/2 garlic clove, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter, cut into ½-inch cubes
1/2 cup freshly grated Parmigiano-Reggiano cheese, divided
1/2 pound shrimp, peeled
1/4 pound arugula, hard stems removed, leaves chopped
1/4 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 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.