Barbeque Shrimp and Grits |
Author: Valerie@Snap-Peas
Barbeque Shrimp and Grits
- 1 12oz can nonfat evaporated milk
- 1½ Cups water
- ¾ Cup regular grits
- ½ Cup fresh Parmesan cheese, grated
- 1 Cup fresh Spinach or baby kale/spinach combination – stems removed
- 2 cloves garlic, minced
- 1 Tablespoons olive oil
- 1 pound medium shrimp, peeled and deveined
- ½ C barbeque sauce – homemade or bottled
- ¼ c water
- salt and pepper
- bring the milk and water to the boiling point
- whisk in the grits
- Cover and simmer for 20 minutes, stirring frequently
- Remove from heat and stir in the Parmesan cheese and spinach
- Season with salt and pepper
- Cover and let rest to wilt spinach and melt cheese for 5 minutes.
- While the grits are cooking, sauté shrimp and garlic in olive oil until shrimp are pink.
- `` Add the barbeque sauce and water and simmer to warm.
- Spoon grits into serving bowl or plate, top with barbeque sauce and shrimp mixture
Recipe by snap-peas at https://www.snap-peas.com/2015/01/20/barbeque-shrimp-grits/
3.2.2925