
Shrimp and grits with roasted vegetable sofrito
5
3
3
SmartPoints® value per serving
Total Time
2 hr 20 min
Prep
30 min
Cook
1 hr 30 min
Serves
6
Difficulty
Moderate
Acclaimed chef Eric Greenspan has taken a delicious southern classic and elevated it with a Spanish-inspired sauce made of roasted vegetables and a genius technique for infusing grits with cauliflower to stretch the volume and lighten them up. This recipe is a wonderful cooking class that will leave you skilled in the preparation of the incredibly versatile latin sofrito sauce and creamy delicious southern grits that won't leave you with meal guilt. Enjoy the process as you bring this dish together. It is ideal for dinner or brunch entertaining and a fabulous Mother's Day lunch dish.
Ingredients
Uncooked red onion(s)
2 medium, unpeeled
Sweet red pepper(s)
2 medium
Yellow pepper(s)
2 medium
Orange bell pepper
2 medium
Canola oil
2 Tbsp, divided
Table salt
1 tsp, or to taste, divided
Arugula
4 oz, baby variety
Garlic clove(s)
2 medium clove(s), finely chopped
Uncooked cauliflower
1 head(s), medium, cut into florets
Uncooked corn grits
¾ cup(s), yellow variety
Plain fat free Greek yogurt
¼ cup(s)
Black pepper
⅛ tsp, or to taste
Uncooked shrimp
2 pound(s), peeled and deveined
Paprika
½ Tbsp, smoked variety
Chili powder
½ Tbsp
Lemon(s)
1 item(s), cut in half lengthwise