A Southern Belle Visits Provence (Shrimp & Grits Provencal Style)

A Southern Belle Visits Provence (Shrimp & Grits Provencal Style)


1 cup quickcooking grits (NOT instant)
1 cup boiling water
1 tablespoon herbes de provence
1 teaspoon onion powder
3 tablespoons salt (Paula Deen said make sure you salt the water enoug)
4 tablespoons butter
1 cup mozzarella cheese (grated)
2 packages baby spinach (organic)
1 sweet onion (finely chopped)
2 tablespoons olive oil
1 pound shrimp
1 clove garlic
12 fresh basil leaves (large)
2 sun-dried tomatoes (packed in olive oil)
1/4 teaspoon salt
4 tablespoons butter
1 tablespoon olive oil
1/2 juice (lemon)


1Pour the boiling water into a heated sauce pan and stir in the salt, onion powder, grits and Herbs de Provence.
2Bring to a boil and reduce heat to a simmer and cook for 15 minutes
3While grits are cooking prepare the shrimp
4When the shrimp go into the sauté pan add the cheese to the grits and stir well; lower heat to just keep warm
5Sauté onion until clear in the olive oil
6Add the spinach and mix well
7Cover and continue cooking over medium/low heat until wilted
8Clean and devein the shrimp
9Prepare a pesto using the basil leaves, sun dried tomatoes, garlic, olive oil and salt
10Heat I tablespoon butter in sauté pan until bubbling then add the shrimp
11Cook for 2 minutes add the remainder of the butter and cook for 2 minutes
12Add the pesto and lemon; coat the shrimp well
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