Rachael Hartley, RD, personal apply dietitian and author of Gentle Nutrition, was impressed to create this recipe from one among her favourite South Carolina Lowcountry dishes, shrimp and grits. “Using a tube of prepared polenta and SeaPak Shrimp Scampi allowed me to save time, while adding a fun Italian spin on it,” she feedback. “I love this recipe because it makes a satisfying dinner for cool fall nights, when you want a meal that feels extra cozy and comforting, but don’t want to spend a lot of time in the kitchen.”

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As Hartley notes, with protein, starch, and produce, this recipe makes a pleasant one-dish meal, however you possibly can be happy so as to add garlic bread for sopping up the sauce or a recent leafy inexperienced facet salad. “If you don’t like polenta, feel free to serve the shrimp and sausage sauce tossed with pasta, or over a bed of whole grain farro for a more rustic dish,” she provides. Get the recipe under.

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The Italian-style Shrimp and Grits recipe was developed by Rachael Hartley, RD, private practice dietitian and author of Gentle Nutrition.

The Italian-style Shrimp and Grits recipe was developed by Rachael Hartley, RD, personal apply dietitian and writer of Gentle Nutrition.
(Rachael Hartley )

Italian-style Shrimp and Grits from Rachael Hartley, RD

Makes 3 servings

Prep time: quarter-hour

Cook time: quarter-hour

Ingredients

For Shrimp:

  • 1 tablespoon extra-virgin olive oil
  • 6 ounces spicy Italian rooster sausage, sliced into ½-inch thick rounds
  • ½ massive crimson onion, sliced
  • 2 garlic cloves, minced
  • ¼ teaspoon crimson pepper flakes
  • ¾ cup canned tomato sauce
  • ¾ cup cherry tomatoes
  • 1 bundle SeaPak Shrimp Scampi or round 12 ounces of Shrimp Scampi recipe of selection (Shrimp cooked in olive oil with favourite Italian seasonings works, too)
  • 2 cups child spinach