Really easy shrimp and grits

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Really easy shrimp and grits

SERVES 4

4 servings cooked, hot grits

2– 4 tablespoons butter

1 medium onion, chopped

1/4 green bell pepper, seeded and chopped

1/4 red bell pepper, seeded and chopped

1 small carrot, peeled and chopped

1 10-ounce can diced tomatoes and green chilies

1 8-ounce can tomato sauce

1 14.25-ounce can tomatoes and okra

1 pound raw shrimp, shelled and deveined

Cook grits according to package directions; cover and set aside. In a medium skillet, heat butter, then saute onion, bell peppers and carrot, stirring occasionally, for 15 minutes or until very soft. Add tomatoes with green chilies, tomato sauce, and tomatoes and okra. Bring to a simmer, uncovered, for 15–20 minutes, stirring occasionally; if too thick, stir in a few tablespoons hot water. Just before serving, add shrimp and cook 4–5 minutes until pink, stirring occasionally. Serve over grits.

GENE LARSON, LANDRUM