Shrimp and Grits with Artichoke Hearts

Shrimp and grits, I love you way more than a Northern girl should. Maybe it is the Southern husband’s influence, but I have never met a shrimp and grits recipe I didn’t like, and this one is no exception. The shrimp and artichokes are cooked in a delectable lemon garlic butter sauce, and then you spoon the whole thing over some grits that have been kicked up with a little butter and parmesan cheese.

The fact that I made this recipe did not, however, stop me from making another shrimp and grits recipe with andouille sausage and roasted tomatoes several days later. I can’t help myself. Stay tuned to this channel for that one, but in the meantime….

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Shrimp and Grits with Artichoke Hearts

Ingredients

1 tablespoon olive oil
1 package artichoke hearts, thawed
½ cup chicken broth
8 ounces large shrimp, peeled
2 garlic cloves minced
1½ teaspoons lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
½ stick butter
2 cups cooked grits
⅓ cup freshly grated Parmesan cheese

Instructions

1. Heat oil in a large non stick skillet over medium high heat. Add artichokes and saute 5 minutes. Add chicken broth, shrimp and garlic and saute 6 minutes. Add lemon juice, ⅛ stick butter, salt and pepper. Remove from heat, cover and keep warm.
2. Cook grits according to package directions and reduce heat to low. Cook 7 minutes or until thick Stir in cheese and remaining butter and stir until melted.
3. Ladle grits onto plates and top with shrimp and artichokes. Grind fresh pepper over all.

Comments

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The Broad says:

May 19, 2010 at 11:48 pm

And I grew up in the South and never had Shrimp and Grits.
I never ate grits until I left the South and lived in NYC .. then I fed my own children grits and eggs
I can't eat shrimp ! this is so frustrating !
I am going to see if chicken will work lol .. love artichokes too .. yummm!

Muneeba says:

May 20, 2010 at 4:09 am

I've never had shrimp and grits, although I've only heard good things abt it … certainly looks like food that would make my insides feel warm n fuzzy n happy

Kate Morgan Jackson says:

May 20, 2010 at 11:29 am

Chicken would absolutely work! Grill it, shred it and then cook it as you would the shrimp – basically just to warm it up. Yum!

Erin says:

August 16, 2010 at 4:21 am

I made this for dinner tonight and it was so delicious! I think next time I'll use about half the butter.