Greek Shrimp & Grits

By Rhonda7447

Rachel Ray's recipe

Ingredients

• 4 T Olive oil
• 2 T red wine vinegar
• 2 large cloves of garlic, minced
• 2 tsp dried oregano
• 1/2 tsp crushed red pepper plus more for garnish
• 2 pt cherry tomatoes
• 1 lb peeled, deveined large shrimp with tails on
• 1/4 cup kalamata olives
• 1 pckg (5 oz) baby spinach
• 3 cups cooked polenta for serving
• 6 oz feta or queso, crumbled

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Arrange rack under the broiler: preheat to high. In a medium bowl, mix 3 T oil with vinegar, garlic, 1 tsp oregano, and 1/2 tsp crushed red pepper: season dressing with salt and pepper

Step 2

On a large rimmed baking sheet, toss the tomatoes, shrimp, olives with the dressing. Broil until the tomatoes burst and are blistered in spots, about 10 minutes.

Step 3

In a large bowl, toss the spinach with the remaining oil: season. Add the spinach to the baking sheet; toss with shrimp and tomatoes. Broil, stirring halfway through cooking, until the spinach wilts and the shrimp are just opaque in the centers, about 3 minutes.

Step 4

Divide polenta amoung bowls. Top with the shrimp and vegetables. Drizzle with the juices from the baking sheet. Drizzle each bowl with a little oil. Top with the feta or queso, remaining 1 tsp oregano, and more crushed red pepper.