Shrimp & Grits

Name: Shrimp & Grits
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 4 cups water; 1/2 tsp salt, divided; 1/2 tsp pepper, divided; 1 cup stone-ground grits; 1 tbsp olive oil; 1 1/4 lb extra large shrimp, peeled & deveined; 1 cup diced onion; 1/2 cup diced green bell pepper; 2 tsp minced garlic; 1 large tomato, diced; 1 tbsp tomato paste; 2 tsp lemon juice; 1/2 tsp dried thyme; 2 tbsp butter; 1/4 cup shredded sharp Cheddar cheese; 2 tbsp chopped parsley

David Ross @cook_4492517

Adapted from "The Perfect Portion Cookbook" in Houston Chronicle, Jan. 27, 2016

David Ross @cook_4492517

Adapted from "The Perfect Portion Cookbook" in Houston Chronicle, Jan. 27, 2016

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Ingredients

30 mins

2 servings

4 cupswater
1/2 tspsalt, divided
1/2 tsppepper, divided
1 cupstone-ground grits
1 tbspolive oil
1 1/4 lbextra large shrimp, peeled & deveined
1 cupdiced onion
1/2 cupdiced green bell pepper
2 tspminced garlic
1large tomato, diced
1 tbsptomato paste
2 tsplemon juice
1/2 tspdried thyme
2 tbspbutter
1/4 cupshredded sharp Cheddar cheese
2 tbspchopped parsley

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Steps

30 mins

1

In a saucepan over high heat bring the water to a boil with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper. Add the grits, cover and reduce heat to low. Let cook for 20 to 25 minutes or until all water is absorbed.
2

While the grits are cooking, start preparing the shrimp by placing the olive oil in a large skillet over medium-high heat.
3

Add the shrimp,onlon, bell pepper and garlic to the skillet and sauté For 2 minutes. Stir in the tomato, tomato paste, lemon juice, thyme, the remaining salt and pepper, and continue sautéing for 3 minutes or until the shrimpare pink outside and opaque inside.
4

Once the grits finish cooking, remove from heat and stir in the butter and cheddar cheese, Sere the cheese gritstopped with the shrimp and vegetables, and garnish with fresh chopped parsley.