Spicy Shrimp and Grits

I am the worst. I made this recipe almost a month ago, and am just now getting around to posting. I kept telling myself I'll do it tomorrow. Obviously, I went through a lot of tomorrows. I'm sorry and I will try to pump out my stuff more rapidly.

This recipe was inspired by the fact I have a ton of grits in my house and I never eat them. They're left over from my shrimp and grits casserole, so why not make another shrimp and grits meal. This time with more spice.

Unlike my previous shrimp and grits, this is a dairy free version. I mean, go ahead and add cheese if you want. In my personal opinion, cheese is always a welcome addition to every meal.

Also you may notice nutritional info is a bit different than from the past. My normal go to site is becoming very glitchy, so I have to use a different site. The new one doesn't give me the cholesterol content or fiber content. Sorry guys, I will try to find another place to get more reliable nutritional info.

Spicy Shrimp and Grits

Ingredients

1 cup uncooked grits 

1 lb raw shrimp, peeled and deveined

1 15 oz. can of diced tomatoes in juice

2-3 peppers in adobo sauce, diced

1 tbsp butter (or in my case, butter substitute)

Optional: ground black pepper, garlic powder

Directions

1. In a large pot, bring 4.5-5 cups of water to a boil. Add in the grits and turn the heat to low.
• Add in the butter, and stir. Cook for 5-8 minutes.
2. Spray a large frying pan, and over medium heat, cook the shrimp until pink.
• This is where you can add the optional black pepper and garlic powder
3. Add in the tomatoes and peppers and stir until all is well mixed.
4. For each serving, dole out the grits first and then top with the shrimp.

Nutritional Information (4 servings)

Calories 279, Total Fat 2g, Sodium 868mg, Carbohydrates 40g, Sugars 6.0g, Protein 24.0g