Southern Boudin


1 c. quick-cooking grits
2 tbsp. olive oil
1½ lb. large peeled and deveined shrimp
2 tsp. Cajun or blackening seasoning (no salt added)
Kosher salt and pepper
2 tbsp. fresh lime juice
2 clove garlic
1 c. frozen corn
1 bunch spinach

Cook the grits according to package directions.
Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Season the shrimp with the Cajun seasoning and 1/4 tsp salt and cook for 2 minutes. Turn and cook until opaque throughout, 1 to 2 minutes more. Remove the skillet from the heat, add the lime juice and toss to coat. Transfer to a plate.
Wipe out the skillet and heat the remaining Tbsp oil over medium heat. Add the garlic and cook, stirring, until golden, 1 to 2 minutes. Add the corn and cook until heated through.
Add the spinach and 1/4 tsp each salt and pepper and cook, tossing, for 1 minute. Return the shrimp to the skillet and toss to combine. Serve over the grits.