Shrimp and Grits Recipe
Indulge in a comforting plate of Shrimp and Grits with creamy, cheesy grits and savory shrimp in a flavorful sauce. The grits, cooked to perfection, are topped with plump shrimp, creating a delicious and satisfying meal. This easy-to-follow recipe ensures a delightful combination of textures and tastes, making it a perfect choice for a hearty dinner.
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Calories: 460kcal
Servings: 4 people
Equipment
- Large Skillet For sautéing the vegetables and cooking the shrimp.
- Pot with Lid To boil water and cook the grits.
- Stirring Utensil For stirring and combining ingredients, especially when preparing the grits.
- Measuring Utensils To accurately measure ingredients like salt, flour, and butter.
- Cutting Board and Knife For chopping onions, bell peppers, garlic, and tomatoes.
- Saucepan (optional) If making shrimp stock, a saucepan will be useful.
Ingredients
For the Grits
- 3/4 cup Grits
- 1/4 tbsp Salt
- 6 ounces Cheddar cheese grated
For the Shrimp:
- 4 tbsp Butter
- 3/4 tbsp Chopped Onion
- 1/2 cup Chopped Green Bell Pepper
- 2 cloves Garlic Minced
- 1 cup diced ripe tomatoes with a bit of their juice canned tomatoes work well
- 1/2 tbsp Dried Thyme
- 1 tbsp Flour
- 1 pound medium to large raw shrimp shelled (save shells for stock)
- 1/2 to 1 cup Shrimp Stock see note
- 1 tbsp Tomato Paste
- 1/3 cup Heavy Cream
- 2 tbsp Worcestershire Sauce
- 2 Dashes Tabasco
- Salt to taste
- 2 tbsp Chopped Fresh Parsley
Instructions
Step 1 - Grits:
- Bring 3½ cups water to a boil, then stir in the grits.
- Reduce heat to low, cover, and cook for 15 to 20 minutes until grits are tender and liquid is absorbed.
- Remove from heat, add salt, cheese, and butter. Stir until melted. Keep warm.
Step 2 - Shrimp:
- Melt butter in a large skillet over medium heat.
- Sauté onion, pepper, and garlic until softened (about 3 minutes).
- Add tomatoes, thyme, and bring to a simmer. Cook for 2-3 minutes.
- Sprinkle with flour, stir well. Add shrimp, stir until they turn pink (about 2 minutes).
- Add ½ cup stock, cook for 2-3 minutes. Add tomato paste, stir until blended.
- Add cream, Worcestershire, Tabasco, and more stock if needed for a spoonable sauce. Heat thoroughly, avoid boiling. Taste for salt.
Step 3:
- Place a portion of grits in the center of each plate.
- Spoon shrimp over or around the grits.
- Sprinkle with parsley.
Nutrition
Calories: 460kcal | Carbohydrates: 21g | Protein: 26g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 260mg | Sodium: 930mg | Fiber: 2g | Sugar: 4g | Calcium: 220mg | Iron: 2.5mg