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.