Confetti Shrimp and Grits

• From: Kath Eats Real Food

Ingredients

• 10 med shrimp, peeled

• 1 bunch broccoli rabe, or spinach, or collards, or other green

• 1 carrot, diced

• 1/2 cup diced assorted bell peppers

• 1 stalk celery, diced

• 1 tsp olive oil

• 1 tsp Old Bay Seasoning

• 1 pinch chili powder

• 1/4 cup quick-cooking polenta

• 1 Tbs buttery spread

• 1 Tbs Parmesan cheese

• 1 tsp honey

Buttery spread and honey make these grits taste like sweet cornbread.

Directions

• Add olive oil to pan and heat. Place shrimp one by one into pan and don’t touch until brown on one side. Flip and sear on the other side until crispy. Remove from pan.
• Add carrots, bell peppers, and celery to pan and sauté a few minutes. Stir in Old Bay Seasoning and chili powder. Add 1/4 cup water to deglaze plan and steam vegetables. Remove vegetables from pan when tender.
• Add broccoli rabe (or other greens) to pan. Sauté a few minutes until wilted. Add a splash of water to steam/deglaze, if needed.
• Meanwhile, cook polenta as package says.
• When polenta is thick, stir in buttery spread and Parmesan cheese until melted. Then drizzle with honey.