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Shrimp, Grits & Greens

By Sadé Meeks, MS, RD

Makes ~4 servings


For Grits:

1 1⁄2 cup low sodium chicken stock

1 1⁄2 cup 2% milk

1 tsp table salt

1 cup Bob’s Red Mill Corn Grits

1⁄2 cup water

1 Tbsp salted butter

Black pepper to taste

1 cup of cheddar cheese (optional)

For Shrimp and Spinach mixture:

2 tsp Smoked Paprika

2 tsp Cajun seasoning

3 Tbsp olive oil

1⁄2 cup diced white onion

3 tsp minced garlic

1/3 cup low sodium chicken stock

2 tsp AP flour

1 lb shrimp, peeled and deveined

3-4 handfuls of Dole leafy spinach (regular, not baby)

Salt and pepper to taste

Lemon wedge (optional)


For Grits:

1. Bring chicken stock, milk, and 1 tsp salt to a boil in a heavy saucepan over

medium-high heat.

2. Add in grits.

3. Reduce heat to a low simmer, occasionally stirring, until grits are thickened and

tender, 25 to 30 minutes. *Gradually add water if grits become too thick. You want a

creamy texture that’s easy to stir.

4. When done cooking, add 1 Tbsp salted butter and stir in cheese (optional).

5. Season with salt and pepper to taste.

For Shrimp and Spinach Mixture:

1. In a bowl, season shrimp with smoked paprika, cajun seasoning, and pepper.

2. Add 3 Tbsp of olive oil to the skillet and heat. Add onion, frequently stirring, until

translucent, about 2 minutes. Then add minced garlic, stir until fragrant, about 1


3. Stir in 1/3 cup chicken stock, then flour. Gently whisk together.

4. Add shrimp to skillet. Cook, occasionally stirring, until shrimp is pink and cooked

through, about 4 minutes.

5. Towards the end of cooking, add spinach to the skillet. Cook until wilted.

6. To serve, add grits to a bowl and top with shrimp mixture. Squeeze fresh lemon over.

Photo by: Kristy Del Coro, MS, RDN

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