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1 1/2 cups quick-cooking grits
2 cups water
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 (8-oz) tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
1 lb peeled/deveined shrimp
2 tablespoons salt-free tomato-basil seasoning
1 can diced tomatoes with chiles (10-14 oz; undrained)
1 (14.5-oz) can diced tomatoes with green pepper, celery, & onion (undrained)
1. Prepare grits (using water and salt) following package instructions
2. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add trinity mix, shrimp, and seasoning; cook 4-5 minutes or until vegetables are tender.
3. Stir in tomatoes; simmer 4-5 minutes or until heated and shrimp turn pink and opaque. Stir into grits. Serve.
CALORIES (per 1/6 recipe) 340kcal; FAT 7g; CHOL 120mg; SODIUM 980mg; CARB 49g; FIBER 4g; PROTEIN 19g; VIT A 20%; VIT C 35%; CALC 10%; IRON 15%