Spicy Shrimp and Grits

spicy shrimp and gritsIngredients

  • 1 cup  quick-cooking grits
  • 2 tablespoons  olive oil
  • 1/2 yellow onion, diced
  • 4 thin slices prosciutto, cut into thin strips
  • 6 garlic cloves, minced
  • 1 cup  canned diced tomatoes with juice
  • 2 tablespoons  dried oregano
  • 1 pound  large shrimp, peeled and deveined, tails removed
  • 2 cups  loosely packed arugula
  • Cayenne pepper (optional)


1. Bring 4 1/2 cups of salted water to a boil in a medium saucepan over high heat. Whisk in the grits; reduce heat to medium low. Cook, stirring occasionally, 15 minutes.

2. Meanwhile, heat a skillet over medium heat. Add the olive oil, onion, prosciutto and garlic. Cook, stirring occasionally, until onion is golden brown, 8 to 10 minutes. Add the tomatoes, oregano and shrimp. Cook until shrimp are opaque, about 4 minutes. Add the arugula; cook 1 minute.

3. Place grits on plates; top with shrimp mixture. Sprinkle with cayenne pepper if using.


Recipes by Candice Kumai