Shrimp and Artichokes over Parmesan Grits
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
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