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Shrimp and grits with roasted vegetable sofrito by Chef Eric Greenspan

Chef Eric Greenspan has created this delicious, veggie packed version of Shrimp & Grits full of flavour!
2
4 hr
TOTAL TIME
215
CALORIES
$2.99
PER SERVING
Shrimp and grits with roasted vegetable sofrito by Chef Eric Greenspan
Ingredients
15 INGREDIENTS
6 SERVINGS
Uncooked Corn Grits
3/4 cup uncooked corn grits
yellow variety
Smoked Paprika
1/2 tbsp smoked paprika
Canola Oil
2 tbsp canola oil
divided
Black Pepper
1/8 tsp black pepper
Chili Powder
1/2 tbsp chili powder
Yellow Pepper
2 medium yellow pepper
Cauliflower
1 head cauliflower
cut into florets
Red Onion
1 medium red onion
unpeeled
Orange Bell Pepper
2 medium orange bell pepper
Sweet Red Pepper
2 medium sweet red pepper
Arugula
4 oz arugula
Garlic Scapes
2 cloves garlic scapes
finely chopped
Table Salt
1 tsp table salt
divided
Lemon
1 whole lemon
cut in half, lengthwise
Plain Fat Free Greek Yogurt
1/4 cup plain fat free greek yogurt
Directions
34 STEPS
2 hr 30 min
PREP TIME
1 hr 30 min
COOK TIME
4 hr
TOTAL TIME
View Directions on Weight Watchers
Health Info
Macros
36g
CARBS
5g
FAT
7g
PROTEIN
Allowed on these diets
VEGETARIAN
GLUTEN FREE
LACTOSE FREE
Contains these allergens
MILK
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Frequently Asked Questions
What are shrimp and grits?
How do you cook shrimp and grits?
How do you store leftover shrimp and grits?
What goes well with shrimp and grits?
Can I make shrimp and grits without bacon?