0 0
Arron’s Shrimp and Grits

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Arron’s Shrimp and Grits

Directions

Share

Ingredients :

  • 3 cups shrimp stock
  • divided
  • 1 cup finely ground cornmeal
  • 1 tablespoon butter
  • ½ cup shredded sharp Cheddar cheese
  • salt and ground black pepper to taste
  • 2 tablespoons canola oil
  • ½ cup diced celery
  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 (8 ounce) can tomato sauce
  • ⅓ cup reduced-fat sour cream
  • 1 ½ pounds uncooked shrimp
  • peeled and deveined
  • 1 dash hot pepper sauce
  • or to taste (Optional)
  • 1 teaspoon chopped green onion
  • or to taste
  • Methods :

  • Bring 2 cups shrimp stock to a boil in a saucepan; reduce heat to low and let the stock simmer.
  • Whisk cornmeal with remaining 1 cup shrimp stock in a bowl until smooth. Whisk the moistened cornmeal into the simmering shrimp stock. Stir grits occasionally until slightly thickened, 3 to 5 minutes. Stir in butter until incorporated. Mix in sharp Cheddar cheese, about 1 tablespoon at a time, until cheese has smoothly melted into grits.
  • Bring grits back to a simmer and cook, stirring often, until tender, 15 to 20 more minutes. Season with salt and black pepper.
  • While grits are simmering, heat canola oil in a large skillet over medium heat. Cook and stir celery until tender, 3 to 4 minutes; stir in onion, green bell pepper, thyme, and oregano. Cook and stir vegetables until onion is translucent, 7 to 8 minutes.
  • Mix tomato sauce into cooked vegetables and simmer for about 5 minutes to blend the flavors; stir in the sour cream to make a sauce.
  • Stir shrimp into the sauce with vegetables and cover skillet. Bring sauce to a simmer, cover, and reduce heat to low. Simmer until shrimp are pink and no longer translucent in the middle, 5 to 7 minutes.
  • To serve, turn grits into a large shallow serving bowl and arrange shrimp over the grits using tongs. Pour sauce and vegetables over shrimp and grits; season to taste with hot pepper sauce and sprinkle with green onion.
  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Grilled Romaine Salad
    next
    Avocado Pasta Salad
    previous
    Grilled Romaine Salad
    next
    Avocado Pasta Salad

    Add Your Comment