 |
| |
| |
Nutritional Information
Calories 341 (18% from fat)
Fat 7.0g
Protein 35.9g
Carbohydrates 32.5g
Fiber 2.4g
Cholesterol 199mg
Iron 4.8mg
Sodium 912mg
Calcium 185mg
| | |
 |
Shrimp With Artichokes Over Parmesan Grits
Ingredients
2 teaspoons olive oil (aisle #11)
1/2 cup chopped yellow onions (produce department)
Approximately 9 ounces of artichoke hearts, drained of brine,
you may also use frozen artichoke hearts (aisle #7 or frozen food)
3 1/2 cups less sodium chicken broth (aisle # 6)
1 1/2 cups large cooked, peeled and de veined shrimp (service seafood department)
2 fresh garlic cloves minced (produce department)
1 teaspoon dried oregano (spice rack end of aisle # 11)
1 1/2 teaspoons lemon juice (aisle #2)
1/4 teaspoon salt (aisle # 11)
1/4 teaspoon black pepper (spice rack end of aisle #11)
3/4 cup uncooked, quick-cooking grits (aisle #4)
1/3 cup freshly grated Parmesan cheese(our food court cheese case)
Directions
|
1. Heat oil in a large non stick skillet over medium high heat. ASdd onion sand artichokes and saute 5 minutes. Add 1 cup chicken broth, shrimp and garlic and saute 6 minutes. Add oregano, lemon juice, salt and pepper. Remove from heat, cove rand keep warm.
2. Bring 2 1/2 cups chicken broth to a boil in a medium saucepan. Slowly stir in grits; reduce heat to low. Cook 7 minutes or until thick and creamy., stirring occasionally. Stir in cheese.
3. Spoon 1/2 cups grits into each of 4 bowls, top each with 1 cup shrimp mixture.
|
Servings
Serves 4
Time To Cook
30 minutes preparation
18 minutes cook time
| |
|
