‘Eating Clean on the Cheap’ – Cheesy Shrimp and Grits Florentine

My oldest, Aleyah, loves shrimp. Every Friday at school is pizza day, and many students buy lunch that day. I don’t like forking over $4 for 2 slices of pizza, fruit in syrup, and a small bowl of ice cream for a girl who can out eat any boy in her class. So Fridays I make special lunches for my kids, which usually means shrimp or salmon for Aleyah. Combine the shrimp with another one of her favorites- grits- and she is a happy camper! This meal is super easy and quick and is perfect for brunch, lunch, or a simple dinner.

Cheesy Shrimp and Grits Florentine

*On sale this week at Publix (8/30-9/5/2012)

  • 1 lb wild caught Florida shrimp* (peeled and deveined if not already done so)

  • 4 servings Arrowhead Grits (click here for a coupon!) cooked according to package

  • 2 cups loosely packed, kale*- chopped

  • 1/4 cup Parmesan cheese

  • 1/4 cup onion, diced

  • 3 garlic cloves, minced

  • Black pepper to taste

  • 1 cup fresh tomatoes, diced

Saute onion and garlic in olive oil over medium heat for 5 minutes in a large pan.  Add shrimp and cook 2 minutes per side or until pink. Push shrimp to one side of the pan. Add grits to the shrimp stock and stir. Add in kale, Parmesan cheese, and pepper to grits and mix. Cook just another minute or so. Divide grits into 4 separate bowls. Top each bowl of grits with 1/4 of the shrimp and fresh tomatoes. Serve warm and enjoy!

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1 Comment

  1. Kelley Patient

     /  September 5, 2012

    I’m so glad I found you again after all these years – your recipes are right up my alley! 🙂

    Reply

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