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Name: Shrimp and Chard over cheesy grits w/ oven roasted tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 6 Roma Tomatoes halved, seeds removed; 2 tablespoons olive oil divided; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup quick-cooking grits; 2 oz or 1/2 cup sharp Cheddar cheese grated; 1/8 teaspoon Cayenne pepper; 1 tablespoon garlic minced; 8 oz Medium shrimp peeled, deveined, halved lengthwise; 1 bunch swiss chard stems removed, chopped

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INGREDIENTS

6 Roma Tomatoes ; halved, seeds removed
2 tablespoons olive oil ; divided
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup quick-cooking grits
2 oz or 1/2 cup sharp Cheddar cheese ; grated
1/8 teaspoon Cayenne pepper
1 tablespoon garlic ; minced
8 oz Medium shrimp ; peeled, deveined, halved lengthwise
1 bunch swiss chard ; stems removed, chopped

Servings

INSTRUCTIONS

1. Preheat oven to 400 degrees.

2. Line a baking sheet with foil or Silpat. Spray with nonstick spray if using foil.

Place tomatoes on sheet, cut side up. Cut a small slit off the rounded end of each tomato half for it to stand on end.

3. Drizzle 1 Tb olive oil over tomatoes and sprinkle with salt and black pepper.

4. Roast in oven 20-25 minutes until shriveled.

5. Meanwhile, bring 2 1/4 cup water to a boil in medium pot over medium high heat. Stir in grits, whisking constantly.

6. Reduce heat to medium low and cover. Cook 12-14 minutes or until grits are thickened, stirring occasionally.

7. Stir in shredded cheese and cayenne pepper until melted.

8. Heat remaining olive oil in large skillet over med high heat. Add garlic and shrimp, saute until shrimp begin to turn white. Stir in chopped chard until it is wilted and shrimp is fully opaque.

9. Divide grits among 4 serving plates or bowls and top with shrimp chard mixture and 3 tomato halves.

NOTES

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Shrimp and Chard over cheesy grits w/ oven roasted tomatoes

6 Roma Tomatoes halved, seeds removed
2 tablespoons olive oil divided
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup quick-cooking grits
2 oz or 1/2 cup sharp Cheddar cheese grated
1/8 teaspoon Cayenne pepper
1 tablespoon garlic minced
8 oz Medium shrimp peeled, deveined, halved lengthwise
1 bunch swiss chard stems removed, chopped

1. Preheat oven to 400 degrees.
2. Line a baking sheet with foil or Silpat.  Spray with nonstick spray if using foil.   
Place tomatoes on sheet, cut side up.  Cut a small slit off the rounded end of each tomato half for it to stand on end.
3. Drizzle 1 Tb olive oil over tomatoes and sprinkle with salt and black pepper.  
4. Roast in oven 20-25 minutes until shriveled.
5. Meanwhile, bring 2 1/4 cup water to a boil in medium pot over medium high heat.  Stir in grits, whisking constantly.
6. Reduce heat to medium low and cover.  Cook 12-14 minutes or until grits are thickened, stirring occasionally.
7. Stir in shredded cheese and cayenne pepper until melted.
8.  Heat remaining olive oil in large skillet over med high heat.  Add garlic and shrimp, saute until shrimp begin to turn white.  Stir in chopped chard until it is wilted and shrimp is fully opaque.
9.  Divide grits among 4 serving plates or bowls and top with shrimp chard mixture and 3 tomato halves.

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Nutrition

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Serving Size: 1 Serving (291g)
Recipe Makes: 4 Servings

Calories: 195
Calories from Fat: 30 (15%)

Amt Per Serving		% DV

	Total Fat 3.4g	4 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.8g
Cholesterol 86.2mg		27 %
Sodium 146.5mg		5 %
Potassium 675.4mg		18 %
Total Carbohydrate 26.4g		8 %
	Dietary Fiber 3g	12 %
	Sugars, other 23.3g
Protein 15.6g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 195

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