Shrimp and Grits

Ingredients

• 2 cups firmly baby spinach fresh packed
• 1.3 cups chicken broth fat-free low-sodium
• 1 tablespoon flour all-purpose
• 2  garlic cloves minced
• 0.5 cup green onions chopped
• 0.3 teaspoon hot sauce 
• 1 tablespoon juice of lemon fresh
• 1 tablespoon olive oil 
• 0.5 cup parmesan cheese freshly grated
• 0.3 teaspoon pepper freshly ground
• 0.5 teaspoon pepper freshly ground
• 1 cup quick-cooking grits uncooked
• 1 pound shrimp raw unpeeled ()
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Prepare Parmesan Grits: Bring 1/2 tsp. salt and 4 cups water to a boil in a medium saucepan; gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened.
2. Whisk in cheese and pepper. Keep warm.
3. Prepare Creamy Shrimp Sauce: Peel shrimp; devein, if desired.
4. Sprinkle shrimp with pepper and 1/8 tsp. salt. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink.
5. Remove from skillet. Reduce heat to medium.
6. Add oil; heat 30 seconds.
7. Whisk in flour; cook 30 seconds to 1 minute.
8. Whisk in broth and next 5 ingredients; cook 2 to 3 minutes or until thickened. Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted.
9. Serve immediately over grits.