INGREDIENTS

• 1/2 cup diced celery root
• 2 teaspoon olive oil
• salt and pepper
• 1/4 cup Joon Sumac Sauce
• 1 large tomato peeled seeded and diced
• 1/2 cup diced onion
• 1/2 cup diced bell pepper (multicolor optional)
• 1 garlic clove minced
• 1 lb large raw peeled shrimp
• 1/2 cup uncooked stone ground grits
• 2 cups water
• 1/2 cup aged cheddar cheese for grits (optional)
• hot sauce to taste and garnish (optional)

INSTRUCTIONS

1. Preheat oven to 450 degrees
2. Bring water to boil and cook grits per package instructions. Remove from heat when cooked
3. Stir in cheese, if desired
4. On a baking sheet toss together the diced celery root, bell peppers and onion in 1 teaspoon of the olive oil and bake in the oven at 450 degrees for 10 minutes until soft and slightly browned. Set aside
5. In a frying pan, sauté the shrimp in the remaining olive oil, add garlic, the diced tomato, salt, pepper and the Joon Sumac Sauce. Add the roasted vegetables. Cook for 7-8 minutes until the shrimp are cooked through
6. Serve shrimp over the grits with a splash of hot sauce