Shrimp and Artichokes Over Parmesan Grits

Ingredients

• 0.3 teaspoon pepper black
• 3.5 cups less-sodium chicken broth fat-free divided
• 9 ounce artichoke hearts frozen thawed
• 2  garlic cloves minced
• 1 teaspoon juice of lemon fresh
• 1 teaspoon lemon rind grated
• 2 teaspoons olive oil 
• 0.5 cup onion chopped
• 1 teaspoon oregano dried
• 0.3 cup parmesan cheese grated
• 0.8 cup quick-cooking grits uncooked
• 0.3 teaspoon salt 
• 1.5 pounds shrimp deveined peeled

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add onion and artichoke hearts, and saut 5 minutes.
3. Add 1 cup chicken broth, shrimp, and garlic, and saute 6 minutes.
4. Add oregano, rind, juice, salt, and pepper.
5. Remove from heat; cover and keep warm.
6. 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. Spoon 1/2 cup grits into each of 4 bowls; top each with 1 cup shrimp mixture.