CREAMY RANCH GRITS AND SHRIMP #RSC

Creamy Ranch Grits and Shrimp #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. My love for shrimp and grits runs deep and this recipe by far is my favorite. The first night I made this dish, my husband requested it again 3 nights later. It is comfort food stepped up a notch.

Provided by lcmcallister

Categories Weeknight

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Previous Next

Ingredients

2 teaspoons salt
1 cup quick-cooking grits (not instant)
1 1/4 cups half-and-half
2 tablespoons butter
1/2 cup Hidden Valley® Original Ranch® Dressing
1 cup grated white cheddar cheese
1/4 cup fresh chives, chopped
4 tablespoons olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
20 large shrimp, shelled and deveined
salt & freshly ground black pepper
4 cups Baby Spinach
1 lemon, juice and zest of

Steps:

Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium low, cover and continue cooking until the grits are soft and thickened in consistency (about 20-25 minutes). Stir occasionally. Off the heat, stir in Ranch dressing, cheddar cheese and chives. Cover until ready to use.
In a large skillet, add olive oil and heat on high. Add shallots, garlic, and stir. Season the shrimp with salt and pepper. Add shrimp to pan and cook for about 2 minutes on each side. (Monitor closely because the garlic and shallots will burn quickly while on high heat. Adjust heat slightly if needed). Remove shrimp to plate. Add spinach, lemon, and zest to pan in this order. Stir well to coat with remaining oil and goodies left in the pan. Cook just until wilted about 2-3 minutes. Add salt and pepper if needed.
Divide grits among 4 shallow bowls, top with spinach and then shrimp. Serve while hot.
Serves 4.

Nutrition Facts : Calories 732.6, Fat 55.3, SaturatedFat 20.4, Cholesterol 125.6, Sodium 1973.4, Carbohydrate 41.2, Fiber 1.6, Sugar 1.8, Protein 19.7