This spin on classic shrimp and grits is a quick, 'extra cozy' meal: 조리법을 시도하십시오

3-INGREDIENT SAUSAGE DIP IS THE EASY, DELICIOUS APP YOU NEVER KNEW YOU NEEDED

As Hartley notes, with protein, starch, and produce, this recipe makes a nice one-dish 식사, but you can feel free to add garlic bread for sopping up the sauce or a fresh leafy green side salad. “If you don’t like polenta, feel free to serve the shrimp and sausage sauce tossed with pasta, or over a bed of whole grain farro for a more rustic dish,” she adds. Get the recipe below.

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The Italian-style Shrimp and Grits recipe was developed by Rachael Hartley, RD, private practice dietitian and author of Gentle Nutrition.

The Italian-style Shrimp and Grits recipe was developed by Rachael Hartley, RD, private practice dietitian and author of Gentle Nutrition. (Rachael Hartley )

Italian-style Shrimp and Grits from Rachael Hartley, RD

만들다 3 서빙

준비 시간: 15 의사록

요리 시간: 15 의사록

재료

For Shrimp:

  • 1 tablespoon extra-virgin olive oil
  • 6 ounces spicy Italian chicken sausage, sliced into ½-inch thick rounds
  • ½ large red onion, sliced
  • 2 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • ¾ cup canned tomato sauce
  • ¾ cup cherry tomatoes
  • 1 package SeaPak Shrimp Scampi or around 12 ounces of Shrimp Scampi recipe of choice (Shrimp cooked in olive oil with favorite Italian seasonings works, 너무)
  • 2 cups baby spinach

For grits:

  • 1 18-ounce tube prepared polenta, sliced
  • ½ cup whole milk
  • ½ cup chicken or vegetable broth

Instructions:

  1. Heat olive oil in a large skillet on medium-high heat. Add sausage and cook until golden, 약 4-5 의사록. Transfer to a plate with a slotted spoon and set aside until ready to use.
  2. Add red onions to the skillet along with a pinch of salt. There should be some leftover oil in the skillet, but if not, add another drizzle of extra-virgin olive oil first. Saute the onion until lightly golden, 약 4 의사록. Stir in garlic and red pepper flakes and cook 1 minute more. Stir in tomato sauce and cherry tomatoes, reduce heat to medium, and simmer 5-7 의사록, stirring occasionally, until thickened.
  3. Stir in frozen shrimp scampi and cook, stirring occasionally, until shrimp are cooked through, 약 5-7 의사록. Stir in spinach and cook 1 minute more until wilted.
  4. While the tomato-shrimp sauce is cooking, warm polenta, milk and broth in a pot on medium heat, breaking apart the polenta slices with a wooden spoon until fully combined and smooth.
  5. Spoon grits into a bowl, making a well in the middle. Top with shrimp and sausage mixture and serve.

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