Ingredients

• 1 ½ cups quick-cooking grits
• 2 cups water
• ½ teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 8 oz tomato trinity mix (diced fresh tomatoes, onions, and bell peppers)
• 1 lb peeled/deveined medium shrimp, tails removed
• 2 tablespoons salt-free garlic-herb seasoning
• 1 (14.5 oz) can diced tomatoes with green chilies
• 1 (14.5 oz) can diced tomatoes with green peppers, celery, and onions

Steps

1. Cook grits following package instructions, using listed water and salt.
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 until vegetables are tender.
3. Stir in both cans tomatoes (do not drain); simmer 4–5 minutes until shrimp are pink and opaque. Stir into grits. Serve.

Ingredients

• 2 (11 oz) boxes frozen ripe plantains
• 4 oz Colby Jack cheese
• 1 frozen deep-dish piecrust
• ⅓ cup mango preserves

Steps

1. Preheat oven to 425°F. Thaw plantains following package instructions, then cut into bite-size pieces. Shred cheese (1 cup).
2. Place crust on baking sheet for ease in handling; bake 8–10 minutes until lightly browned.
3. Spread plantains evenly in pie crust. Microwave preserves on HIGH 30 seconds or until melted; pour over plantains. Top with cheese; bake 10–15 minutes until cheese melts and pie is thoroughly heated. Serve warm.