Southern Spinach Smothered Shrimp & Grits - iloveorganicgirl


Southern Spinach Smothered Shrimp & Grits

This satisfying savory supper borrows from the Low Country classic, but we’ve added creaminess to the grits by enriching them with low fat yogurt and a little Parmesan cheese, instead of the more traditional cream and butter. The sautéed spinach rounds it out into a well balanced meal.

prep time: 20 minutes

Gluten Free icon
No Added Sugar icon
Pescatarian icon


For the grits

2 cups quick cooking grits

4 cups vegetable broth (or water)

1/4 cup low fat yogurt

1/4 cup grated Parmesan cheese

1/4 teaspoon salt or to taste

1/2 teaspoon black pepper

For the Shrimp:

1 tablespoon olive oil

1 pound large shrimp, peeled and deveined

1 teaspoon crushed fennel seeds

1 teaspoon smoked paprika

Salt to taste


For the spinach:

1 tablespoon olive oil

10 ounces organicgirl© baby spinach 

2 cloves garlic cloves, minced

1/4 teaspoon red pepper flakes

Salt to taste

Lemon wedges for serving


 substitute with SUPER SPINACH!


Bring the vegetable broth or water to a boil and stir in grits. Stir occasionally while cooking until most of the water is absorbed, about 5 minutes. Remove from heat and stir in yogurt, Parmesan and seasonings to combine. Cover and keep warm.*

Pat the shrimp dry with a paper towel and season with fennel seeds and smoked paprika. Heat oil in a skillet large enough to hold the shrimp without crowding. Sauté shrimp over medium heat for 4 to five minutes until they are opaque.

Heat a second skillet over medium heat and sauté garlic in olive oil for just a minute until fragrant. Add spinach and pepper flakes and cook for another minute, just until wilted. Remove from heat.

Divide the grits among 4 shallow bowls and top with spinach and shrimp. Serve with lemon wedges.

*Note: If grits start to set, stir in a little more vegetable broth or water while gently reheating them over low heat. They should have a thick, but pourable consistency.

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