Sheet Pan Fried Shrimp & Grits with Paprika Tomatoes

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An eerie yellow glow was all I had for lighting when I shot this sheet pan fried shrimp and grits.

California is on fire, making the air quality so horrible that it's actually hazardous to go outside. Finding a workaround my lighting situation was frustrating—what it all represents, disheartening.

I can honestly say the best part of my day was digging into this ultimate comfort food dish once the work was done. Freezer staples like Gorton’s popcorn shrimp are saving me on the cooking front, where I have little to give these days.

This dish is minimal effort, absolutely delicious and and totally helpful in taking your mind off the state of the world. Here’s the recipe if i you’re in need of something similar.

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COOKING NOTES

You can either eat the corn on the side right off the cob or shave the kernels and stir it into your grits.

MAKES 4 SERVINGS

PREP TIME: 5 MINUTES COOK TIME: 15 MINUTES TOTAL TIME: 20 MINUTES

INGREDIENTS

  • 1 cup quick-cooking grits

  • 2 tablespoons butter

  • 1/2 cup whole milk

  • Kosher salt

  • Freshly ground black pepper

  • 1 pint cherry tomatoes

  • 1 tablespoon smoked paprika

  • 2 teaspoons ground cumin

  • 2 tablespoons olive oil

  • 2 ears corn on the cob

  • 1 box Gorton's popcorn shrimp

  • Handful chopped fresh parsley

INSTRUCTIONS

  1. Heat the oven to 425°F. Prepare the grits according to box instructions. Remove from heat and stir in butter, milk, salt and pepper. Add more milk, as needed, to make it creamy.

  2. Toss the cherry tomatoes in the paprika, cumin, oil, salt and pepper. Transfer to the sheet pan. Add corn and shrimp. Baked until shrimp is cooked through, 14-16 mins, and the tomatoes are roasted.

  3. Top grits with all the things on the sheet pan, garnish with parsley and serve.

lunch and dinner-Renee1 Comment