Stashcook: Meal Planner & Recipe Keeper

Cheesy Grits with Spicy Shrimp and Roasted Vegetables Recipe

Name: Cheesy Grits with Spicy Shrimp and Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 1/2 cups stone-ground grits; 3 cups chicken broth; 1 cup water; 1 cup shredded cheddar cheese; 1 tablespoon unsalted butter; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 pound raw peeled shrimp; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; 1 tablespoon olive oil; 2 cups cherry tomatoes, halved; 1 medium zucchini, sliced into half-moons; 1 medium yellow squash, sliced into half-moons; 2 cups baby kale; 3 cloves garlic, minced; 1 tablespoon lemon juice

Stashcook

This dish is a warm bowl of creamy, cheesy grits topped with spicy shrimp and a mix of roasted veggies. It's a cozy meal with a little kick from the shrimp. The veggies add color and the cheese makes it extra yummy. It's good for dinner and not too hard to make.

Ingredients

1 1/2 cups stone-ground grits

3 cups chicken broth

1 cup water

1 cup shredded cheddar cheese

1 tablespoon unsalted butter

1/2 teaspoon salt

1/4 teaspoon black pepper

1 pound raw peeled shrimp

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1 tablespoon olive oil

2 cups cherry tomatoes, halved

1 medium zucchini, sliced into half-moons

1 medium yellow squash, sliced into half-moons

2 cups baby kale

3 cloves garlic, minced

1 tablespoon lemon juice

Method

Preheat your oven to 400°F (200°C).

In a large baking tray, toss cherry tomatoes, zucchini, and yellow squash with 1/2 tablespoon olive oil and a pinch of salt and pepper. Roast in the oven for 20 minutes, or until vegetables are tender and slightly caramelized.

In a medium pot, bring chicken broth and water to a boil. Gradually whisk in the grits and reduce heat to low. Cook, stirring frequently, for about 20-25 minutes, or until the grits are thick and creamy.

Stir in the cheddar cheese, butter, salt, and pepper into the grits until well combined and cheese is melted. Cover and set aside to keep warm.

In a bowl, mix the shrimp with smoked paprika, cayenne pepper, and remaining olive oil.

Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2 minutes on each side, or until they are pink and slightly charred.

Reduce heat to medium, add minced garlic to the skillet, and cook for 1 minute until fragrant.

Add the baby kale to the skillet and cook until just wilted, about 2 minutes.

Remove the skillet from heat and drizzle lemon juice over the shrimp and kale mixture.

To serve, spoon the cheesy grits into bowls, top with the spicy shrimp and kale, and arrange the roasted vegetables on the side. Enjoy your warm and comforting bowl!

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