And this is a total cheaters version of shrimp and grits. Like so super simple easy, I should be embarrassed by it. But I’m not. The original recipe came from Oxygen magazine. It’s called Shrimp and Chard over Cheesy Grits with Oven-roasted Tomatoes. My version is shrimp, spinach, and tomatoes over cheesy grits. (The lazy man’s version). I used diced tomatoes from a can, frozen cooked shrimp, and instant grits. And it was delicious!
I sautéed the tomatoes in a skillet on the stove with minced garlic from a jar (I’m even too lazy to chop garlic). Then I added in some fresh spinach leaves.
Next is the thawed cooked shrimp. All you need to do is heat them up.
It only takes mere minutes to saute it all and it only takes 1 minute to cook the instant grits. Then you mix in some shredded cheese.
Place the tomato mixture over the cheesy grits and you have a very healthy, very filling, low calorie, high protein delicious meal in a few minutes. Minutes people. Minutes. It really is embarrassingly easy. But the flavor! So good, so good.
Shrimp, spinach, and tomatoes over cheesy grits
1 small can diced tomatoes
1 Tbl olive oil
2 tsp minced garlic
1 cup fresh spinach leaves
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
8oz medium cooked shrimp, thawed
1 packet quick cooking(instant) grits
1/2 cup shredded Colby jack cheese
Heat olive oil in a skillet over medium heat. Add tomatoes, garlic, salt and peppers and saute for about 3 minutes. Add garlic and spinach leaves. Saute for about 2 minutes. Add shrimp and saute for about 3 more minutes. Meanwhile, cook instant grits according to package directions. Add about 2oz shredded cheese to grits and stir. Top with tomato/shrimp/spinach mixture.
recipe adapted from Oxygen magazine
Enjoy!