Southern-Style Shrimp & Grits

Ingredients:

10 Ounces Shrimp ($10.59)

¾ Cup Yellow Grits ($1.99)

3 Scallions ($1.25)

1 Clove Garlic ($0.42)

1 Ear of Corn ($0.49)

1 Lemon ($0.75)

1 Zucchini ($0.87)

2 Ounces Cherry Tomatoes ($1.99)

3 Tablespoons Butter ($3.49)

2 Ounces Cheddar Cheese ($2.58)

1 Teaspoon Smoked Paprika

EVOO, Salt, & Pepper

TOTAL: $24.42

Directions:

-Thinly slice the scallions, separating the white bottoms from green tops. Peel and mince the garlic. Cut the corn kernels off the cob. Before you quarter and deseed the lemon, get 2 teaspoons of zest from the skin. Medium dice the zucchini. Halve the tomatoes. Grate the cheese. Pat the shrimp dry with paper towel and toss with the smoked paprika.

-In medium pot, bring 3 cups of water and a big pinch of salt to a boil. Once boiling, stir in the grits, lemon zest, and corn. Reduce heat to low. Cook, stirring frequently, 10 to 12 minutes, or until water has been absorbed and the grits have thickened. Remove from heat. Stir in the cheese and half the butter. Season with salt and pepper to taste. Cover and set aside.

-While grits are cooking, heat 2 tablespoons until hot then add spiced shrimp. Season with salt and pepper. Cook 2 to 4 minutes per side. When cooked, transfer to plate. Wipe out the pan.

-In the same pan used to cook shrimp, heat 2 teaspoons of EVOO on medium until hot. Add garlic and white bottoms of scallions, season with salt. Cook for 1 minute. Add the zucchini and cook for 2 minutes or until softened. Add the cooked shrimp, tomatoes, remaining butter, the juice of all 4 lemon wedges, and all but a pinch of the green tops of the scallions. Season with salt and pepper. Cook another minute.

-Plate the dish by dividing up the cooked grits. Top with finished vegetables and shrimp. Garnish with the remaining green tops of the scallions.