This dish is a lighter version of the classic shrimp and grits recipe, but it still fills you up. It tastes great with fresh shrimp and cherry tomatoes mixed in with creamy stone-ground grits.
Ingredients: 1 cup stone-ground grits. 4 cups water. 1/2 teaspoon salt. 1 tablespoon olive oil. 1 pound medium shrimp, peeled and deveined. 2 cloves garlic, minced. 1/2 cup low-sodium chicken broth. 1 cup cherry tomatoes, halved. 1/4 cup chopped fresh parsley. Salt and pepper to taste.
Instructions: Bring water to a boil in a medium-sized pot. Add the salt and grits and mix them in. Lower the heat, cover, and let it simmer for 20 to 25 minutes, stirring every now and then, until it gets thick. Warm up the olive oil in a big skillet over medium-low heat while the grits are cooking. Cook for two to three minutes, or until the shrimp turn pink. Add the cherry tomatoes and chicken broth and mix well. Add two to three more minutes of cooking, or until the tomatoes start to get a little softer. Give cooked grits to each bowl to serve. Add the shrimp mixture on top. Add chopped parsley on top, and then add salt and pepper to taste. Enjoy while hot!
Prep Time: 10 minutes
Cook Time: 25 minutes
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