Wednesday, May 9, 2012

Spring Shrimps and Grits.

Picture of Spring Shrimps and Grits on a yellow bowl


1 ½ cups quick-cooking grits

2 cups water

½ teaspoon kosher salt

2 tablespoons extra-virgin olive oil
3 ounces fresh tomatoes, diced

3 ounces onions, peeled and diced

3 ounces red bell peppers, deseeded and diced

1 pound shrimp, peeled and deveined

2 tablespoons tomato-basil seasoning

1 can diced tomatoes with chili, un-drained

1 can diced tomatoes with green pepper, celery and onion, un-drained


Prepare grits with water and salt, following package instructions.

Preheat large sauté pan on medium-high 2 or 3 minutes. Add oil to pan.

Add the mix of fresh diced tomatoes, onions and red bell pepper.

Add shrimps and seasoning; cook 4 or 5 minutes or until vegetables are tender.

Stir in both can tomatoes; simmer 4 or 5 minutes or until shrimps turn pink and opaque.

Stir into grits.

Serve 4.

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