Southern Shrimp & Grits

Thursday, March 28, 2013

A while back I posted a picture of shrimp and grits on IG and received a ton of requests for the recipe. So today I'm sharing with y'all

Grits:

6 cups water

2 cups half-and-half

3 teaspoons salt

¼ teaspoon white pepper

2 cups quick grits

1 cup grated white cheddar cheese

4 tablespoons unsalted butter, cubed

In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil. Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.) Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.

Add cheese and stir gently until cheese melts. Whisk again to combine. Turn heat off and allow grits to rest 5 minutes. Add butter and stir until completely smooth, silky and shiny.

Shrimp:

1 tablespoon olive oil

2 cloves garlic, minced

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced carrots

1 can (14.5 oz) diced tomatoes

1/2 teaspoon Tabasco sauce

1/4 teaspoon Worcestershire sauce

1/4 cup diced roasted peppers

1/4 teaspoon paprika

1/4 teaspoon crushed red pepper flakes

1/4 cup fresh basil, chiffonade

1/4 teaspoon black pepper

salt to taste

2 pounds shrimp, peeled and de-veined, tails left on

Heat olive oil in a deep saute pan over medium heat. Add garlic, onion, celery and carrots and cook until tender. Add tomatoes, Tabasco, Worcestershire, roasted red peppers, paprika, red pepper flakes, basil, black pepper and salt. Stir to incorporate spices and simmer 20 to 30 minutes.

Add shrimp and continue to cook over medium heat, about 4 minutes, until shrimp are pink and the tails curl. Pour over grits.

Enjoy y'all!