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  • Key West Grits With Shrimp Cheese And Wilted Spinach

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    Key West Grits With Shrimp Cheese And Wilted Spinach
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. quick grits preferably yellow
    • 2 c. water
    • 2 c. lowfat milk
    • 1 Tbsp. butter
    • 1 tsp salt
    • 1/2 lb medium pink shrimp (or possibly equivalent)
    • 1 x scallion or possibly 4 spring onions diced
    • 5 med mushrooms - (to 6) sliced thin
    • 1 x warm pepper diced
    • 1/2 c. baby spinach leaves washed
    • 1/4 lb cheddar cheese sliced thin Juice of one lime or possibly key lime
    • 1 pch saffron (optional)
    • 2 x garlic cloves diced Salt to taste Freshly-grnd black pepper to taste Freshly-grnd white pepper to taste Red pepper to taste

    Directions

    1. On medium heat, heat butter with saffron and garlic in a skillet. Peel and de-vein shrimp and cut laterally into halves. Place shrimp on a plate and cover with lime juice. Sautee 30 seconds per side, remove and set aside.
    2. Place all remaining ingredients, except spinach,into skillet, stirring occasionally. While cooking, place spinach leaves on one damp paper towel and cover with another. Microwave on highest setting for 30 seconds.
    3. While the other ingredients are sauteing, place butter and salt into water and lowfat milk and bring to a rolling boil in a large saucepan. Slowly stir in grits. After about 3 min on medium heat add in shrimp to sauteed ingredients for at least a minute and then gently fold remaining saute/fry mix into the grits.
    4. Tear wilted spinach into inch-size pcs, discarding stems. Place cheese slices and spinach on top of grits, turn off heat, and cover for 3 or possibly 4 min. Mix in now-melted cheese and spinach. If grits are too stiff, stir in a little lowfat milk. Serve warm. A crock-pot on low works well.

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