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Shrimp and Grits with Spinach

4.4(20)

This colorful main course delivers authentic, long-cooked Southern flavors in a short amount of time.

by The Bon Appétit Test Kitchen·published 2010-03-04

Servings

Makes 6 servings

Total time

30 min

Calories / serving

—

Ingredients (11)

serves

3 cups low-fat milkmilk
2 garlic cloves, pressed, dividedgarlic
1 teaspoon saltsalt
3/4 cup quick-cooking grits
6 slices thick-cut applewood-smoked bacon, cut crosswise into 1/3- to 1/2-inch-wide slicesbacon
1 1/2 pounds deveined peeled uncooked large shrimpshrimp
1 cup sliced shallots (about 4 large)shallot
1 8-ounce bottle clam juice
2 5-ounce packages baby spinachspinach
Hot pepper saucepepper
1 lemon, cut into wedgeslemon

Instructions (3 steps)

01Bring milk, 1 garlic clove, and salt to boil in medium saucepan. Gradually whisk in grits. Reduce heat to medium-low and simmer until grits are very tender, whisking often, about 8 minutes. Season to taste with salt and pepper.
02Meanwhile, cook bacon in large nonstick skillet over medium heat until crisp, stirring often. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon drippings. Add shrimp to drippings in skillet. Sauté until shrimp are pink, stirring often, about 1 minute. Sprinkle shrimp with salt and pepper. Add shallots and remaining garlic to skillet. Sauté until shallots are translucent and shrimp are cooked through, about 2 minutes. Add clam juice to skillet and bring to boil, scraping up any browned bits. Add spinach to skillet and toss just to wilt. Season to taste with salt, pepper, and hot pepper sauce.

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