Shrimp and Grits

Ingredients

• 4 cups water
• 1/2 teaspoon salt
• 1 cup quick-cooking grits or polenta
• 1/2 cup grated Parmesan cheese
• 32 medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon flour
• 1 1/4 cups chicken broth
• 2 medium cloves garlic, minced
• 5 scallions, white and light green parts finely chopped
• 1 tablespoon juice from 1 lemon
• 1/2 teaspoon pepper
• 1/2 teaspoon Tabasco sauce
• 5 ounces baby spinach

Directions

1. Set a medium saucepan over heat and bring the water to a boil. Stir in the salt, pour in the grits, and cook them, stirring often, until they’ve thickened, about 10 minutes. Mix in the cheese, then keep the grits warm.
2. Meanwhile, warm the olive oil in a large saucepan over medium-high heat until it glints. Sprinkle the shrimp with salt and pepper, slide them into the pan, and sauté until they are just done, about 1 minute per side. Lift the shrimp out with a slotted spoon and put them aside.
3. Add the flour to the pan and whisk constantly until it turns a light gold, about 1 minute. Whisk in the chicken broth, garlic, scallions, salt, pepper, and hot sauce. Let the sauce cook down slightly, about 3 minutes. Return the shrimp to the pan, add the spinach, and cook until the spinach wilts.
4. Spoon the grits onto every plate, then add the shrimp, spinach, and sauce over the top.