Shrimp and Grits with a Fresh Tomato and Bean Salad
Farmer's Market Make Number 4!
This has become a household staple and there is something for everyone to love in it. Ami doesn't dig tomatoes, but loves the beans. Grif - just the opposite. And of course, everyone loves the shrimp and grits.
Being a 'suthun' girl, I know this is not a traditional shrimp and grits, laden with butter and bacon. While we love both, this dish is just as decadent without them. What do I always say? TRUST ME!!
Plus it's fast. Super fast to make.
It's allergy friendly, inexpensive, plant-forward and well-balanced. And it's another way to use up our farmer's market tomatoes.
2 green onions, finely chopped
1/4 cup fresh cilantro, coarsely chopped
1-2 fresh tomatoes, diced (or 10 oz can diced tomatoes, drained)
1 can beans (15–16 oz), drained and rinsed (chef's choice/whatever you have in your pantry!)
2 tablespoon red wine vinegar
1 cup quick-cook grits
4 cups water
2 cup shredded sharp cheddar cheese
1 tsp smoked paprika
1 pound shrimp, shelled and tail removed
salt, to taste
1 tablespoon olive oil
1 garlic clove, minced
Combine in medium bowl: tomatoes, beans, cilantro, green onions, and vinegar; stir to blend. Set aside.
Cook grits according to packaging, but do not add salt. Once cooked, stir in cheese and smoked paprika until cheese is melted and everything is combined. Set aside with lid on to keep warm.
Meanwhile, preheat large sauté pan on medium. Season shrimp with salt, to taste. Pour oil in pan, then add shrimp; cook 2-3 minutes, turn. Add minced garlic and cook with shrimp for additional 2-3 minutes until shrimp are cooked through (make sure garlic does not burn.
Serve warm and enjoy!