Tomato & Basil Shrimp & Grits

It is a beautiful sunny Sunday in Baltimore and I wanted to have a nice summer dish to compliment it. I decided on Tomato & Basil Shrimp & Grits, my basil plant is producing lots of fresh basil and it is just wonderful in so many dishes. Plain and simple but delicious and fresh this is a dish destined to please. It would be fantastic over pasta or rice as well.

Tomato & Basil Shrimp & Grits: Serves 2

1lbs Shrimp - Peeled & Deveined
15oz Can Diced Tomatoes - Drained
1 Small Onion - Diced
2 Garlic Cloves - Minced
1tsp Olive Oil
2-3TB Fresh Basil (2tsp dried basil)
2C Water
1/2C Grits
2tsp Butter
Salt & Pepper

In a sauce pot add water and bring to a boil, once boiling slowly whisk in the grits, salt and pepper, and reduce the heat to a low simmer. Stir often for the first 2-3 minutes then once every few minutes as it thickens. Once the grits have absorbed the water, add the butter and let it melt and stir to incorporate.

While the grits are cooking away we can get started on the most important part! In a large saute pan heat the olive oil and garlic over medium heat for 30-40 seconds, add the onions and cook for 4-5 minutes allowing the onions to turn translucent. Once the onions have cooked through add the tomatoes to the pan with the basil and stir. Allow the tomatoes and onions to cook for 3-4 minutes, add some salt and pepper and add in the shrimp and toss and distribute so the shrimp are in a single layer in the pan. Cook for 4-5 minutes, stirring occasionally to allow the shrimp to cook through. Once the shrimp are fully cooked remove from the heat.

Scoop the grits into 2 bowls and split the shrimp mixture over the grits and enjoy! For an extra pop of flavor you could add a pinch of Parmesan Cheese but I thought it was just fine the way it was.

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WW: 11 Points Plus / serving