Ingredients:
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
Preparation:
Preparation:
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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