Shrimp And Chard Over Cheesy Grits With Oven-Roasted Tomatoes

Makes 4 servings

Serving Size: ½ cup grits, ½ cup shrimp-chard mixture and 3 tomato halves

Total Time: 40 minutes | Hands-On Time: 25 minutes

Ingredients

• 6 Roma tomatoes, halved, seeds removed
• 2 tablespoons olive oil, divided
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup quick-cooking grits
• 2 ounces sharp cheddar cheese, grated (½ cup)
• 1/8 teaspoon cayenne pepper
• 1 tablespoon bottled minced garlic
• 8 ounces medium shrimp, peeled, deveined and halved lengthwise
• 1 bunch Swiss chard, stems removed, leaves chopped (4 cups)

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with a Silpat or aluminum foil. If using foil, spray with nonstick cooking spray. Place tomatoes on baking sheet, cut side up. Cut a small slit off the rounded end of each tomato half if it can’t stand on end. Drizzle 1 tablespoon olive oil over the tomatoes and sprinkle with ¼ teaspoon each of salt and black pepper. Roast tomatoes in oven for 20 to 25 minutes or until shriveled.
2. Meanwhile, bring 2¼ cups water to a boil in a medium pot over medium-high heat. When water is boiling, stir in grits, whisking constantly. Reduce heat to medium-low and cover. Cook 12 to 14 minutes or until grits are thickened, stirring occasionally. Stir in shredded cheese and cayenne pepper, mixing until cheese is melted.
3. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add garlic and shrimp; saute until shrimp begin to turn white. Stir in chopped chard and continue to heat until chard is wilted and shrimp is fully opaque.
4. To serve, divide grits among four serving plates or shallow bowls. Top each serving with ¼ shrimp-chard mixture and 3 of the roasted tomato halves. Serve immediately.

Nutrition Facts (per serving): calories 285, total fat 13 g (saturated fat 4 g, trans fat 0 g), sodium 997 mg, carbohydrates 22 g (fiber 3 g, sugar 3 g), protein 19 g