Shrimp And Artichokes Over Parmesan Grits - cooking recipe

Ingredients

2 teaspoons olive oil
1/3 cup onion, chopped
1 (9 ounce) package artichoke hearts, thawed
3 1/2 cups fat-free chicken broth, low sodium
1 1/2 lbs shrimp, large, peeled and deveined
2 garlic cloves, minced
1 teaspoon oregano, dried
1 teaspoon lemon juice, fresh
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup quick-cooking grits, uncooked
1/3 cup parmesan cheese, grated

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion and artichoke hearts and saute 5 minutes. Add one cup chicken broth, shrimp and garlic and saute 6 minutes. Add oregano, zest, 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.