An amazingly flavorful, fit and fast meal, ready in 15 minutes!
Course:
dinner, dinner, entree
Cuisine:
Southwestern
Keyword:
grits, salsa, shrimp
Calories: 261kcal
Ingredients
Sheet Pan Shrimp & Corn
12ozmed raw shrimppeeled, deveined, tail on (or off, your preference), thawed
¾cupfrozen corn
1tablespoonolive oil
1teaspoongarlic salt
1teaspoonchipotle chili powder
½teaspoonground cumin
Salsa Butternut Squash Grits
2cupsvegetable broth
¾cupquick-cook grits
10-ozpackage ready-to-cook butternut squash cubesfrom bag in produce dept
1cupSam’s Fresh Salsaextra for garish– Medium or Mild (your preference)
1tablespoonchopped fresh cilantro
2tablespoonscrumbled feta cheeseoptional
Instructions
Preheat oven to 425F.
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.
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.
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.