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.