sunday suppers- shrimp ‘n grits

Tonight’s sunday suppers is brought to you by shrimp and grits.

And this is a total cheaters version of shrimp and grits. Like so super simple easy, I should be embarrassed by it. But I’m not. The original recipe came from Oxygen magazine. It’s called Shrimp and Chard over Cheesy Grits with Oven-roasted Tomatoes. My version is shrimp, spinach, and tomatoes over cheesy grits. (The lazy man’s version). I used diced tomatoes from a can, frozen cooked shrimp, and instant grits. And it was delicious!

I sautéed the tomatoes in a skillet on the stove with minced garlic from a jar (I’m even too lazy to chop garlic). Then I added in some fresh spinach leaves.

Next is the thawed cooked shrimp.

It only takes mere minutes to saute it all and it only takes 1 minute to cook the instant grits. Then you mix in some shredded cheese.

Place the tomato mixture over the cheesy grits and you have a very healthy, very filling, low calorie, high protein delicious meal in a few minutes. Minutes people. Minutes. It really is embarrassingly easy. But the flavor! So good, so good.

Shrimp, spinach, and tomatoes over cheesy grits
1 small can diced tomatoes
1 Tbl olive oil
2 tsp minced garlic
1 cup fresh spinach leaves
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
8oz medium cooked shrimp, thawed
1 packet quick cooking(instant) grits
1/2 cup shredded Colby jack cheese
Heat olive oil in a skillet over medium heat. Add tomatoes, garlic, salt and peppers and saute for about 3 minutes. Add garlic and spinach leaves. Saute for about 2 minutes. Add shrimp and saute for about 3 more minutes. Meanwhile, cook instant grits according to package directions. Add about 2oz shredded cheese to grits and stir. Top with tomato/shrimp/spinach mixture.
recipe adapted from Oxygen magazine