"Nothing hits that spot like a hearty bowl of Shrimp and Grits — rich, warm, and utterly"
Shrimp and Grits Recipe
5
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Recipe Description
Creamy soft grits with a medley of soft vegetables over it. Tender shrimp with a perfect sauce to go along.
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Prep time: 10mins
Cook time: 35mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 cup water
- 1 cup whole milk
- 1/2 cup quick white grits
- 1/2 cup parmesan cheese
- 2 tablespoons unsalted butter
- 16 large shrimps
- 1 tablespoons olive oil
- 1/2 cup celery
- 1 cup finely chopped leeks
- 1 tablespoons garlic cloves
- 1 teaspoon thyme
- 1 1/2 cups chicken stock
- 1 cup chopped green tomatoes
- 1/2 cup cherry tomatoes
- 1 tablespoons finely chopped green onions
- 3 tablespoons unsalted butter
- 1 tablespoons chopped parsley
- dash of tabasco
- dash of Worcestershire sauce
Method
Step 1
Heat 1 tablespoons olive oil in a large skillet. Add the leeks, celery, thyme, and garlic over medium to low heat, cover and let them sweat until tender and translucent, about 10 minutes. Add the chicken stock and reduce to 1/3 or until the sauce is thick, about 8 to 10 minutes.
Step 2
Meanwhile, start the grits by adding water and the milk in a saucepan. Bring to a boil and add the grits in a steady slow stream while whisking. Cover and lower the heat and cook for 5 minutes stirring occasionally to make sure no lumps are formed. Once the grits are done, they should be creamy and velvety add the butter and whisk until it is all melted. Add the parmesan cheese, whisk well. Cover and keep warm.
Step 3
Add the shrimps, tomatoes -green and cherry, butter, a dash of tabasco and a dash to Worcestershire and half of the green onions to the skillet with the leeks and celery sauce. Gently mix until the shrimps turn pink and are done.
Step 4
Divide the grits evenly among 4 bowls. Spoon over the vegetables first then the shrimps. Lastly, ladle the sauce around the shrimps over the grits. Garnish with scallions and parsley.