Let me start off by saying that I have never eaten shrimp in my life, but that doesn’t stop me from cooking it for my husband and son. My son loves shrimp!! When I say love, what I really mean is he can eat his weight in shrimp and still want more. Going to an all shrimp buffet would be his dream. Since it is only the two of them that eat shrimp in the family, I don’t cook it often for dinner or any meal for that matter.
Making this recipe for dinner would not work for us, but making it for a quick and easy lunch, that’s perfect. This recipe idea came to me after watching a show one morning. They wanted to cook the grits for 25 minutes!! No, that wouldn’t work in this house. I want quick and easy when it comes to lunch.
What I really like about this recipe is that it takes no time at all to prepare and cooking is just as fast. As a bonus, it is packed with fresh ingredients, loaded with flavor, and it’s healthy. Perfect for those lazy, crazy, summer days.
- ½ lbs shrimp
- 1 tablespoon of olive oil
- 10 ounces fresh spinach
- 2 garlic cloves
- 1 cup milk
- 1 cup water
- ½ cup quick cooking grits
- 1 tablespoons Cajun seasoning
- salt and pepper to taste.
In a medium sized pot bring water and milk to a brisk boil. Slowly add grits and stir.
Cook for 5-7 minutes or until thick. Salt and pepper to taste. Remove from heat. Divide into two bowls.
Shell and devein the shrimp. Gently toss shrimp with the Cajun seasoning.
Mince up garlic and mix with spinach. Cook for about 5 minutes. Place on top of grits.
Heat up olive oil in a non stick frying pan. Add shrimp. Cook shrimp for about 3 minutes on each side. Add shrimp on top of spinach.