4 cups Water
2 tablespoons Olive oil
1/2 pound Large shrimp (peeled, de-veined)
Kosher salt (to taste)
Black pepper (to taste)
1 tablespoon Paprika
1/2 Onion (diced)
2 cloves Garlic (peeled)
1/2 cup Cherry tomatoes (halved)
2 cups Baby spinach
Bring the water to a boil and season with a pinch of salt and add in the grits. Cook for about 20 minutes on low heat, stirring often, until smooth and creamy.. Cover and remove from the heat while you cook the shrimp.
Heat a large non-stick skillet over medium-high heat and add in the olive oil. When hot, add in the shrimp and season with the paprika, salt and pepper. Cook until the shrimp turn pink, about 4 minutes and remove from the pan to a plate.
To the skillet, add in the onions and the garlic and cook until translucent, about 4 more minutes. Add in the tomatoes and cover with a lid. Cook until the tomatoes become saucy and then add in the spinach. Taste for seasoning and stir the shrimp back into the pan.
Plate the shrimp over the grits and serve.
This take on classic shrimp and grits is satisfying, delicious and healthy. This satisfying recipe from The Dish puts a twist on the comforting shrimp and grits you know, adding paprika, tomatoes and spinach to keep it healthy and delicious.