Southern Cookin'

I recently checked out a Southern Living Magazine at the library.  And decided it had some yummy sounding recipes.  This is the one I decided to try - Shrimp and Grits.  It was absolutely scrumptious.
That is if you like shrimp.  And spinach.  And grits.  Which Travis and I do.  The sisters?  Wouldn't even look at it.  They don't know what they missed.  Oh well, it wouldn't have been enough for all of us anyway.
 Want to try it yourself?  Here's the recipe!  Found here.

Ingredients

• Parmesan Grits:
• 1/2 teaspoon salt
• 1 cup uncooked quick-cooking grits
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon freshly ground pepper
• Creamy Shrimp Sauce:
• 1 pound unpeeled, medium-size raw shrimp (4 1/50 count)
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• Vegetable cooking spray
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1 1/4 cups low-sodium fat-free chicken broth
• 1/2 cup chopped green onions
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon hot sauce
• 2 cups firmly packed fresh baby spinach

Preparation

• 1. Prepare Parmesan Grits: Bring 1/2 tsp. salt and 4 cups water to a boil in a medium saucepan; gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper. Keep warm.
• 2. Prepare Creamy Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet. Reduce heat to medium. Add oil; heat 30 seconds. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth and next 5 ingredients; cook 2 to 3 minutes or until thickened. Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted. Serve immediately over grits.