Shrimp and Grits Reboot with 4 Veggies

I promise you won't even miss the tasso gravy or bacon when you substitute in creamy avocado, sauteed spinach, brussels sprouts and cherry tomatoes in this southern favorite! It practically melts in your mouth as it nourishes your body with the colors of the rainbow while still satisfying your desire for Shrimp and Grits.

Ingredients

• 4 cups water

• 1 cup grits

• salt

• pepper

• ¼ cup milk of choice

• 1lb peeled and deveined shrimp

• 1 Tbsp olive oil

• garlic salt

• pepper

• 3 cups shredded brussels sprouts

• 1 Tbsp olive oil

• salt

• pepper

• 6-8 oz fresh baby spinach chopped

• 1 Tbsp olive oil

• salt

• pepper

• 1 avocado cubed

• 2 scallions thinly sliced

• ½ cup cherry tomatoes cut in quarters

Instructions

Serves 4

1. Bring the salted water to a boil and add grits and cook according to package directions.

2. Add enough milk to loosen up the cooked grits and add some creaminess.

3. In a large saute pan over medium heat saute the shrimp in olive oil and season with salt and pepper.

4. Remove from pan and set aside.

5. Add brussels sprouts and olive oil to the pan season with salt and pepper and saute until tender, about 6-8 minutes. Remove from pan and set aside.

6. Add spinach and olive oil to the pan and saute until wilted and tender. Season with salt and pepper.

7. Place grits on a plate and top with shrimp, brussels sprouts, and spinach. Top with scallions, avocado and tomatoes and enjoy!