
Shrimp and Grits with Roasted Vegetable Sofrito by Chef Eric Greenspan
Ingredients
Red onion
2 medium, unpeeled
Red bell pepper
2 medium
Yellow bell pepper
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
2 clove(s), finely chopped
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
1 item(s), medium, cut in half lengthwise