shrimp + grits

May 23, 2018

shrimp cooked in tomatoes, onions, green bell pepper + a creamy broth serve on top of cheesy grits

shrimp + grits 

yields: 4 servings               cook time: 20 minutes



4 Tbsp. butter

1 cup yellow onion, chopped

½ cup green bell pepper, chopped

3 cloves garlic, minced [or 1 ½ tsp. jarred]

1 [14.5 oz.] can diced tomatoes

1 Tbsp. flour

1 lb. large raw shrimp, peeled & deveined 

½ cup vegetable broth]

1 Tbsp. tomato paste

1/3 cup heavy cream

2 tsp. Worcestershire sauce 

freshly chopped parsley & flakey sea salt, to top 



1 cup grits [old fashion or 5-minute]

4 cups vegetable broth

4 Tbsp. butter

2 Tbsp. heavy cream 

1 cup shredded cheddar cheese

kosher salt & freshly ground black pepper, to taste 



Melt 4 T butter in a large sauté pan over medium heat. Add the chopped onion and bell pepper and cook for 3 minutes. Add the garlic and cook for another minute. 

Add the can of tomatoes [juice included], reduce the heat to a simmer [I do medium-low] and cook for another 3 minutes. 

Sprinkle the flour over the top of the veggies and stir well. 

Add the shrimp and stir continuously until they turn pink, about another 3 minutes. 

Pour in ½ cup vegetable broth and cook for another 2-3 minutes. 

Stir in the tomato paste until blended. Add the 1/3 cup heavy cream and Worcestershire sauce. 

Continue to stir everything until fully incorporated and cook until heated through.


In a medium saucepan, bring 4 cups of vegetable broth to a boil. 

Stir in the grits, reduce the heat to low, cover and cook for either 5 or 20 minutes

*this will depend on the type of grits you purchased, quick 5-minute or old fashion

Remove the saucepan from the heat and stir in 4 T butter, 2 T cream and cheese.

Season with kosher salt and freshly ground black pepper, to taste.

Evenly transfer the grits to 4 bowls.

Ladle the shrimp and sauce over the grits and top with freshly chopped parsley and flakey salt. 

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