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Name: Cajun Shrimp, Spinach and Grits
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 1 cup quick-cooking grits; 2 tablespoons Extra virgin olive oil; 1 1/2 pounds large shrimp peeled and deveined; 2 teaspoons Cajun or blackening seasoning no salt; 2 tablespoons fresh lime juice; 1 cup Frozen corn thawed; 1 bunch Spinach; Kosher Salt and pepper; 2 cloves Garlic

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INGREDIENTS

1 cup quick-cooking grits
2 tablespoons Extra virgin olive oil
1 1/2 pounds large shrimp ; peeled and deveined
2 teaspoons Cajun or blackening seasoning ; no salt
2 tablespoons fresh lime juice
1 cup Frozen corn ; thawed
1 bunch Spinach
Kosher Salt and pepper
2 cloves Garlic

Servings

INSTRUCTIONS

1. Cook the grits account to package directions

2. Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Season the shrimp with the cajun seasoning and 1/4 tsp salt and cook for 2 minutes. Turn and cook until opaque throughout, 1 to 2 minutes more. Remove the skillet from the heat, add the lime juice and toss to coat. Transfer to a plate.

3. Wipe out the skillet and heat the remaining Tbsp oil over medium heat. Add the garlic and cook, stirring until golden, 1 to 2 minutes. Add the corn and cook until headed through.

4. Add the spinach and 1/4 tsp each salt and pepper and cook, tossing for 1 minute. Return the shrimp to the skillet and toss to combine. Serve over the grits

384 calories 44 g carbs 29 g protein

NOTES

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Cajun Shrimp, Spinach and Grits

1 cup quick-cooking grits
2 tablespoons Extra virgin olive oil
1 1/2 pounds large shrimp peeled and deveined
2 teaspoons Cajun or blackening seasoning no salt
2 tablespoons fresh lime juice
1 cup Frozen corn thawed
1 bunch Spinach
 Kosher Salt and pepper
2 cloves Garlic

1.  Cook the grits account to  package directions

2.  Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat.  Season the shrimp with the cajun seasoning and 1/4 tsp salt and cook for 2 minutes.  Turn and cook until opaque throughout, 1 to 2 minutes more.  Remove the skillet from the heat, add the lime juice and toss to coat.  Transfer to a plate.

3.  Wipe out the skillet and heat the remaining Tbsp oil over medium heat.  Add the garlic and cook, stirring until golden, 1 to 2 minutes.  Add the corn and cook until headed through.

4.   Add the spinach and 1/4 tsp each salt and pepper and cook, tossing for 1 minute.  Return the shrimp to the skillet and toss to combine.  Serve over the grits

384 calories 44 g carbs 29 g protein

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Nutrition

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Serving Size: 1 Serving (263g)
Recipe Makes: 4 Servings

Calories: 433
Calories from Fat: 94 (22%)

Amt Per Serving		% DV

	Total Fat 10.5g	14 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 2.2g
Cholesterol 258.5mg		80 %
Sodium 293.6mg		10 %
Potassium 469mg		12 %
Total Carbohydrate 43.8g		13 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 42.3g
Protein 39.5g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 433

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