Shrimp and Grits Florentine
Serves 2
1/2 lb medium uncooked, peeled and deveined shrimp (I used wild pategonia pink)
Cajun seasoning (a blend of cayenne, smoked paprika, garlic, thyme and oregano)
Salt and pepper
2 T butter
6ox fresh baby spinach
1 1//2 c half and half
1 c grits
3 c water
Season shrimp liberally with Cajun seasoning, salt, and pepper.
In skillet, melt butter over medium high heat, then sauté shrimp until done, turning once, about 5-7 min total. Remove to a bowl.
In same skillet, sauté spinach until wilted. Add half and half to skillet, and keep on low while making grits.
In large pot, combine grits, salt, pepper, and water and whisk well. Cook over medium heat, whisking regularly, until thick. Be careful of spitting as it thickens! It burns!
To serve, put grits in bowl. Top with spinach, cream sauce, and shrimp. I sprinkled a little Old Bay on top to be pretty!
