This is an oldie but a goodie, honestly probably one of the earlier “gourmet” recipes when I was in my early days of cooking.  It was these types of early simple dishes that gave me the confidence in the kitchen and gave my now husband the confidence to propose to this gal who was starting to feed him so well!  This is quick and easy for a weeknight but satisfying meal.

2  teaspoons  olive oil
1/2  cup  chopped onion
1  (9-ounce) package frozen artichoke hearts, thawed (I often use canned instead….just drain well)
3 1/2  cups  fat-free, less-sodium chicken broth, divided
1 1/2  pounds  large shrimp, peeled and deveined
2  garlic cloves, minced
1  teaspoon  dried oregano
1  teaspoon  grated lemon rind
1  teaspoon  fresh lemon juice
1/4  teaspoon  salt
1/4  teaspoon  black pepper
3/4  cup  uncooked quick-cooking grits
1/3  cup  grated Parmesan cheese


Heat oil in a large nonstick skillet over medium-high heat. Add onion and artichoke hearts, and sauté 5 minutes. Add 1 cup chicken broth, shrimp, and garlic, and saute 6 minutes. Add oregano, rind, juice, salt, and pepper. Remove from heat; cover and keep warm.

Bring 2 1/2 cups chicken broth to a boil in a medium saucepan. Slowly stir in grits; reduce heat to low. Cook 7 minutes or until thick and creamy, stirring occasionally. Stir in cheese. Spoon 1/2 cup grits into each of 4 bowls; top each with 1 cup shrimp mixture.

Serve it with a side salad to boost the color and veggie content a bit…a glass of a crisp white wine wouldn’t hurt either (don’t want to leave the fruit out!)