Salsa Butternut Squash Grits with Roasted Shrimp & Corn

This post is part of the #SamsSalsaRecipeChallenge hosted by Sam’s Fresh Salsa (on IG, on FB)

Well, Kiss my grits! Salsa Butternut Squash Grits with Roasted Shrimp & Corn is an unbelievably fresh, fit, flavorful and fast recipe! Like 15-minute fast! Plus, only 261 calories per serving, 20g protein, 36g carb and 3g fat!

Salsa Butternut Squash Grits with Roasted Shrimp & Corn is an unbelievably fresh, fit, flavorful and fast recipe! Like 15-minute fast! Plus, only 261 calories per serving, 20g protein, 36g carb and 3g fat!

Some of my friends think making amazing-tasting meals, with wholesome ingredients, and on-point macros is an all-day affair. I say nope, nada, and now way to that! Bring a “wow” recipe to the table and impress your family with this easy shrimp recipe that uses a few quality convenience products to make life easier — like salsa like mom would have made from the garden, but prepped and packaged up at peak flavor from Sam’s Fresh Salsa.

Get hyped with this 15 second tutorial!

Sam’s Fresh Salsa crafts crave-worthy salsas that are made with real ingredients with zero preservative, zero additives, and zero yucky stuff. You can feel confident you are eating the best salsa around, and the quality is guaranteed.

SAm's Fresh Salsa
Sam’s Fresh Salsa, lots of delicious flavors!

To get this salsa shrimp and girts recipe in just 15 minutes, it’s broken up into two main tasks. You can’t beat a 15 minute shrimp recipe — and Sam’s Salsa gives it the flavor!

First, toss thawed shrimp and frozen corn on a baking sheet and sprinkle with spices and drizzle with olive oil. Bake that for 15 minutes at 425F.

roasted shrimp and corn in 15 minutes

Second, while the shrimp is roasting in the oven, whip up all ingredients for the grits in the MICROWAVE. Quick grits, produce-department cut cubes of butternut squash, and Sam’s Fresh Salsa put an unexpected southwestern and seasonal spin on an old-school side dish. It all cooks up in the microwave in 10 minutes and ready just about when the shrimp is done!

Salsa Butternut Squash Grits with Roasted Shrimp & Corn is an unbelievably fresh, fit, flavorful and fast recipe! Like 15-minute fast! Plus, only 261 calories per serving, 20g protein, 36g carb and 3g fat!
Make these Salsa Butternut Squash Grits in the microwave in 10 minutes!

Pile grits in a bowl, top with roasted shrimp and corn, and extra Sam’s Fresh Salsa, Mild or Medium – your choice! Of course, salsa is great as a dip with chips, but using it as a quick and easy way to elevate the flavor in many recipes without adding a lot of calories or fat — like these salsa shrimp grits.

Salsa Butternut Squash Grits with Roasted Shrimp & Corn is an unbelievably fresh, fit, flavorful and fast recipe! Like 15-minute fast! Plus, only 261 calories per serving, 20g protein, 36g carb and 3g fat!
Without the shrimp, Salsa Butternut Squash Grits also are amazing as a southwestern side dish.

I’ve been a fan of making Sam’s Fresh Salsa recipes for a while, for dipping chips of course, but also drizzling on fish, salads, and other personal creations like these Salsa Verde Spinach, Corn & Rice Poppers, a popular snack at my house and also works as a party appetizer.

Delicious baked rice balls loaded with cheese and veggies are perfect for dunking in mild salsa verde! The secret to maximum flavor is also using the salsa as part of the cooking liquid in the rice! Surprising low cal and lower carb -- 56 calories and 6g carbs per piece. An appetizer and snack that makes everyone happy!
Salsa Verde Spinach, Corn & Rice Poppers for your party!

You can purchase Sam’s Fresh Salsa at fine stores like ShopRite, Acme, and Safeway. If they are not in your local store, ask them to carry Sam’s Fresh Salsa products!

Salsa Butternut Squash Grits with Roasted Shrimp & Corn – 15 minutes!

An amazingly flavorful, fit and fast meal, ready in 15 minutes!

Course: dinner, dinner, entree
Cuisine: Southwestern
Keyword: grits, salsa, shrimp
Calories: 261 kcal
Ingredients
Sheet Pan Shrimp & Corn
  • 12 oz med raw shrimp peeled, deveined, tail on (or off, your preference), thawed
  • ¾ cup frozen corn
  • 1 tablespoon olive oil
  • 1 teaspoon garlic salt
  • 1 teaspoon chipotle chili powder
  • ½ teaspoon ground cumin
Salsa Butternut Squash Grits
  • 2 cups vegetable broth
  • ¾ cup quick-cook grits
  • 10- oz package ready-to-cook butternut squash cubes from bag in produce dept
  • 1 cup Sam’s Fresh Salsa extra for garish– Medium or Mild (your preference)
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons crumbled feta cheese optional
Instructions
  1. Preheat oven to 425F.
  2. Pat thawed shrimp dry with paper towels. Add to rimmed baking sheet Add corn to baking sheet. Drizzle with olive oil; sprinkle with garlic salt, chili powder, and ground cumin. Mix everything up in pan and then spread out into single layer. Roast in oven for approximately 15 minutes, or until shrimp done and corn turning brown in places.
  3. Meanwhile, while shrimp is cooking, prepare grits. Add broth to 2-quart microwave-safe container (I used a 2-quart Pyrex measuring cup). Microwave on high for about 10 minutes topping to stir every 3 or 4 minutes. Grits will be done when water is absorbed and grits and butternut squash are softened. Stir well, and mash up the butternut a little bit with spoon.
  4. Divide grits among 4 serving bowls or one large bowl to present family style. As soon as shrimp are ready, remove from oven and divide among bowls. Garnish with cilantro, additional salsa, and crumbled feta cheese.
Recipe Notes

Veggie Enchiladas with Hatch Green Chile and Spinach Sauce

Looking to add more veggies to your diet in 2022? My Veggie Enchiladas with Hatch Green Chile – Spinach Sauce make it easy to enjoy a favorite comfort food while loading up on plenty of healthy vegetables.

Easy Veggie Enchiladas with Hatch Green Chile and Spinach Sauce offer loads of vegetables and a surprising amount of protein thanks to cottage cheese blended smooth. In fact, each enchilada has about of protein! Sauce is prepared in blender, and the casserole bakes up for 20 to 30 minutes in oven until bubbling! Great for make-ahead weeknight meals.

Veggies in the filling include corn, onions and zucchini (throw in mushrooms too, if you like) while the sauce made easily in a blender includes fire-roasted green chilies and spinach. The veggie filing reminds me of a quick side dish I often make, but now I’m stuffing it corn tortillas as the main dish.

white cheddar cheese, pepper jack and blended cottage cheese

When most people think of enchiladas without meat, they don’t exactly think “loads of protein.” However, these vegetarian enchiladas feature my secret low-fat protein boost ingredient – cottage cheese! I like to blend cottage cheese for a smooth texture and 1 ½ ounces has about 6 grams of protein, which how much is stuffed into the center of each enchilada (along with additional protein sourced from other ingredients that totals 19g per enchilada).

Easy Veggie Enchiladas with Hatch Green Chile and Spinach Sauce offer loads of vegetables and a surprising amount of protein thanks to cottage cheese blended smooth. In fact, each enchilada has about of protein! Sauce is prepared in blender, and the casserole bakes up for 20 to 30 minutes in oven until bubbling! Great for make-ahead weeknight meals.

Hatch green chile season is typically August through September, so sourcing fresh can be difficult if not impossible in the winter. I’ve found the next best thing is diced frozen hatch peppers that have already been roasted – I buy in bulk from The Hatch Chile Store and keep in freezer so I can satisfy my cravings year-round.  If you absolutely must substitute, a green chile salsa would be my next choice and then green chiles from a can after that.

Hatch Green Chile - fire roasted, peeled and frozen for convenience

The sauce comes together quickly in the blender. No need to simmer, a deep, complex flavor like it’s been on the stovetop all day already exists when using hatch that have been oven-blistered or fire-roasted.  I like to just pulse sauce ingredients together so everything stays chunky – but if it’s your preference, blend it smooth.

hatch green chile and spinach sauce for enchiladas

Assemble enchiladas with cottage cheese, cheddar cheese and sauteed veggies. Roll up and place seam-side down. Pour sauce evenly over top and sprinkle with a little extra cheese. Bake for 30 minutes and garnish as desired.

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5 from 4 votes
Easy Veggie Enchiladas with Hatch Green Chile and Spinach Sauce offer loads of vegetables and a surprising amount of protein thanks to cottage cheese blended smooth. In fact, each enchilada has about of protein! Sauce is prepared in blender, and the casserole bakes up for 20 to 30 minutes in oven until bubbling! Great for make-ahead weeknight meals.
Easy Veggie Enchiladas with Hatch Green Chile and Spinach Sauce
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Easy Veggie Enchiladas with Hatch Green Chile and Spinach Sauce offer loads of vegetables and a surprising amount of protein thanks to cottage cheese blended smooth. In fact, each enchilada has about of protein! Sauce is prepared in blender, and the casserole bakes up for 20 to 30 minutes in oven until bubbling! Great for make-ahead weeknight meals.

Course: dinner, dinner, entree, entree
Cuisine: Mexican, Southwestern
Keyword: casserole, hatch green chile, vegetarian, zucchini
Servings: 8 enchiladas
Ingredients
  • 1 tablespoon olive oil
  • ½ cup chopped white onion
  • 1 large zucchini chopped (between ¾ and 1 lb.)
  • 2 cups frozen corn kernels
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • ¼ cup white wine
  • 8 ounces 2% cottage cheese pureed smooth
  • 8 ounces pepper jack cheese grated
  • 8 ounces white cheddar grated
  • 16 ounces roasted hatch green chiles; skinned seeded and diced*
  • ¾ to 1 cup vegetable broth
  • 2 cups fresh spinach
  • ¼ cup half and half
  • ½ teaspoon each: cumin salt, ground black pepper
  • 8 white corn tortillas
Instructions
  1. Preheat oven to 375F.
  2. Add olive oil to large skillet and bring to medium-high heat. Add onion, corn and zucchini and sauté for 4 to 6 minutes until softening and getting brown on some of the edges. Add garlic and cumin, and sauté for 1 minute, stirring constantly. Add wine to deglaze pan and stir quickly for about 30 seconds to pull up the browned bits on skillet. Remove from heat and set aside.
  3. In 9” x 13” baking dish, arrange 8 corn tortillas. Pour an even amount of the pureed cream cheese in each as well as equal portions of the cheese (reserving ½ cup for the top).
  4. Spoon in approximately 2 heaping teaspoons of the vegetable mixture on top of cheeses. Roll up tortillas and turn seam to bottom of dish.
  5. In blend, pulse together green chiles, broth, spinach and half and half until coarsely blended – does not need to be smooth.
  6. Pour sauce across top of enchiladas and sprinkle top with remaining cheese.
  7. Bake at 375 F degrees for 20 to 30 minutes, or until bubbling and cheese lightly browning on top. Let cool for 5 minutes before sprinkling with additional garnishes like avocado, diced tomato, red onion, etc.

Salsa Verde Spinach & Corn Rice Poppers |Appetizer

This post sponsored by Sam’s Fresh Salsa, however all comments, content and enthusiasm remain my own!

I could make a meal out of appetizers, couldn’t you?! Especially munching on these Salsa Verde Spinach & Corn Rice Poppers – they are super satisfying and the perfect prelude to a summery southwestern meal or hearty snack to pair with happy hour drinks on the patio.

Delicious baked rice balls loaded with cheese and veggies are perfect for dunking in mild salsa verde! The secret to maximum flavor is also using the salsa as part of the cooking liquid in the rice! Surprising low cal and lower carb -- 56 calories and 6g carbs per piece. An appetizer and snack that makes everyone happy!

These little two-bite nibbles are basically rice balls loaded with veggies and cheese (win-win), with even more winning from the secret ingredient – Sam’s Fresh Salsa Verde.

Delicious baked rice balls loaded with cheese and veggies are perfect for dunking in mild salsa verde! The secret to maximum flavor is also using the salsa as part of the cooking liquid in the rice! Surprising low cal and lower carb -- 56 calories and 6g carbs per piece. An appetizer and snack that makes everyone happy! For more easy recipes and inspo to fuel an active lifestyle, visit thefitfork.com
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Not only are the spinach and corn poppers paired with Sam’s Fresh Salsa Verde for dipping, the foundational ingredient – rice – is prepped using Salsa Verde as part of the cooking liquid! It’s a flavor hack you’ll want to replicate time and time again, not just with these rice balls, but any night you are making a rice side dish! Rice becomes tender and ready for consumption as it absorbs boiling liquid. Water is standard (and oh-so-boring), but rice prepared in salsa as the cooking liquid is just simply amazing and so easy (swap up to half the water for salsa) – there’s no need to add garlic, spices and this and that – all those flavor boosts are already in the salsa!

Rice hack! The secret to maximum flavor is also using the salsa as part of the cooking liquid in the rice!
Flavor boost! Sam’s Fresh Salsa Verde is used as part of the cooking liquid for the rice!

After the “next level” salsa verde rice has been prepped, it’s just a matter of quickly sautéing spinach and corn and mixing together with the rice along with a mixture of queso fresco and mozzarella for double cheesy goodness!  I use a silicone cookie scoop (or spoon) to made generous tablespoon-sized balls of the mixture and then bake for 30 minutes!

corn and spinach for rice poppers -- veggies always a great addition to any appetizer.
Get some veggie goodness in this delicious appetizer recipe!

By the way, as decadent as this rice appetizer sounds, loaded with rice and cheese, each popper is very reasonable – each with 56 calories, 2.2g fat, 6.3g net carb, and 2.6g protein.

Delicious baked rice balls loaded with cheese and veggies are perfect for dunking in mild salsa verde! The secret to maximum flavor is also using the salsa as part of the cooking liquid in the rice! Surprising low cal and lower carb -- 56 calories and 6g carbs per piece. An appetizer and snack that makes everyone happy!
We piled up our poppers and Sam’s salsa in taco boats to take on the patio!

Of course, these rice ball poppers are best served with a side of this salsa verde for dunking. The fresh green salsa has that tangy, limey taste that pairs so well with the tomatillos and lots of garlic – yum! I really appreciate these new salsas from Sam’s Fresh Salsas, they are completely farm fresh with a clean label – no preservatives, nothing artificial. In addition to the Salsa Verde, there is a Cantina Medium Salsa and Watermelon Jicama Salsa. you can purchase Sam’s Fresh Salsa at: ShopRite, Acme, and Safeway or ask your store to stock it!

Sam's Fresh Salsa Verde perfect for all your southwestern-inspired recipes
I love Salsa Verde because it’s tangy and loaded with garlic and mild tomatillos — not too spicy!

You can also learn more about Sam’s Fresh Salsa at SamsSalsa.com on Facebook and Instagram!

Salsa Verde Spinach & Corn Rice Poppers
Prep Time
10 mins
Cook Time
50 mins
rice cooling
10 mins
Total Time
1 hr
 

Delicious baked rice balls loaded with cheese and veggies are perfect for dunking in mild salsa verde! The secret to maximum flavor is also using the salsa as part of the cooking liquid in the rice! Surprising low cal and lower carb — 56 calories and 6g carbs per piece. An appetizer and snack that makes everyone happy!

Course: Appetizer, Snack
Cuisine: Southwestern
Keyword: corn, mexican food, nibbles, rice, salsa, spinach
Servings: 24 balls
Calories: 56 kcal
Ingredients
  • 2/3 cup uncooked white or brown rice
  • 1 cup water
  • 2/3 cup verde salsa highly suggest Sam’s Fresh Salsa
  • 2 teaspoons olive oil
  • 1 cup frozen corn kernels thawed
  • 1 1/2 cups chopped fresh spinach
  • ¾ cup shredded mozzarella cheese
  • ½ cup crumbled queso fresco
  • 2 large eggs whisked
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
Instructions
  1. Add rice, water and salsa to medium pot and bring to boil. Once boiling, reduce to simmer and add lid. Cook rice according to time on package instructions, or until liquid has been absorbed. Remove lid and set aside to cool to room temperature. To speed process, you can pour rice out on baking sheet and stick in refrigerator for 15 minutes.
  2. Preheat oven to 350F when rice almost done cooling.
  3. Meanwhile, add olive oil to skillet and sauté spinach and corn for approximately 3 minutes until warmed and wilted. Remove from heat.
  4. Add cooled rice to large bowl along with spinach-corn mixture. Stir together. Next stir in egg and cheeses and season with salt and pepper.
  5. Line baking sheet with parchment paper or silicone baking sheet.
  6. Use a tablespoon (I found a little cookie scooper works well) to create approximate generous 1 tablespoon-sized balls. Set balls on baking sheet.
  7. Bake for about 30 minutes, or until cheese bubbling and turning lightly golden brown on tops.
  8. Remove from oven and serve warm with additional salsa verde.
Recipe Notes

Butternut Squash Black Bean Enchilada Casserole | Vegetarian, Anti-Inflammatory

Kicking off January with a batch of comforting enchiladas – creative, delicious and healthy enchiladas at that!  Butternut Squash Black Bean Enchilada Casserole is great for meal-prep (can be cut into squares and frozen) and suitable for vegetarian diets, gluten-free diets and those following an anti-inflammatory diet.

Butternut Black Bean Enchilada Bake

Read on to get his inspired by the southwest enchilada casserole recipe. Continue reading

Hatch Green Chili Fries in the Air Fryer | Paleo, Whole30, Gluten-free

The Hatch are back in town! That’s right, it’s Hatch green chile season, that flavorful time of year when these amazing green chiles from New Mexico are in peak season.Hatch green chile fries are a quick and easy air fryer recipe suitable for paleo, whole30, gluten free and low carb diets.

I’ve got 101 Ways to Use Hatch Green Chiles – actually make that 102 with my new recipes this year, Hatch Green Chili Fries in the Air Fryer (or Oven). They are Paleo friendly and low carb thanks to a “breading” of almond meal and coconut flour and also super crunchy and quick to fix thanks to the Air Fryer (of course, they can also be baked in the oven). Read on to get this Air Fryer green chile recipes: Continue reading