Brown Butter Tomato Shrimp and Grits
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
6
-
Calories
438 kcal
-
Course
Main Course
-
Cuisine
American
Brown Butter Tomato Shrimp and Grits
Description
This recipe combines several components into a comforting Southern-inspired entrée. Cheddar cheese is stirred into creamy white grits cooked in chicken broth, providing richness and depth. The shrimp and andouille sausage are seasoned with garlic salt, paprika, basil, oregano, and black pepper for flavorful protein with a mild kick. Together they offer savory contrast and texture.
The brown butter tomato sauce forms the dish's backbone, made by cooking butter with diced onion and garlic, then adding dry white wine, tomato paste, dried herbs, chicken broth, heavy cream, and both grape and cherry tomatoes. This sauce is reduced to a luscious consistency that coats the shrimp and complements the grits. Fresh basil or rosemary can be added at the end for herbal brightness. Toasted pine nuts make an optional garnish adding crunch and subtle nuttiness. This combination delivers a layered mix of creamy, tangy, and smoky flavors with tender shrimp and savory sausage.
Serving the dish garnished with fresh herbs and pine nuts emphasizes both its freshness and texture contrast. It is suitable for a family meal or gathering serving four to six people. Adjusting seasoning and adding herbs like rosemary or basil at the end helps tailor the flavor profile.
Ingredients
For the grits:
- 4 ½ -5 cups chicken broth
- ½ teaspoon kosher salt
- 1 cup white grits 5-minute
- 1 cup cheddar cheese shredded, sharp, white
For the shrimp and andouille :
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- ½ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 1 pound Shrimp 21-25 count shelled and deveined, tails removed, large
- 2 andouille sausage thinly sliced
For the brown butter tomato sauce:
- 2 tablespoon butter
- ½ onion finely diced, medium
- 2 garlic finely minced, medium cloves
- 1 cup white wine dry
- ½ cup tomato paste
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 cup chicken broth
- ½ cup heavy cream or half & half
- 2 cups cherry tomato divided, halved, yellow and red, or grape tomatoes
- 2 cups grape tomato divided, halved, yellow and red, or grape tomatoes
- ¼ cup basil thinly sliced fresh leaves, or 2 teaspoons finely chopped fresh rosemary
To serve:
- basil for garnish, if desired, fresh leaves or fresh rosemary sprigs
- pine nuts for garnish, if desired, toasted
Instructions
For the grits:
- Combine 4 ½ cups of chicken broth and the salt in a medium-size pot. Bring the mixture to a boil and slowly add the grits stirring continuously. Cover, reduce to a simmer and cook for 2 minutes. Stir well, cover again and cook for another 2-3 minutes or until thickened and creamy. Add the shredded cheese, stir, cover and set aside. (When ready to use, thin as needed with additional chicken broth.)
For the shrimp and andouille:
- Combine the garlic salt, paprika, basil, oregano and black pepper in a small bowl. Pat the shrimp dry with paper towels and place in a medium-size bowl. Sprinkle with the garlic salt mixture and toss to coat.
- In a large nonstick skillet over medium-high, heat the oil. When hot, swirl the oil then add the shrimp, all at once. Spread quickly to a single layer. Cook for 45 seconds to 1 minute, until shrimp start to curl a bit and the underside just begins to turn golden. Flip with a tongs and cook for another 45 seconds to 1 minute. (Don’t overcook!) Transfer the shrimp to a clean bowl and cover loosely.
- Add the andouille sausage slices to the pan and spread out to a single layer. If the pan seems dry use a little extra splash of olive oil. Cook for 1 minute then stir and cook for 30 seconds longer. Transfer to the bowl with the shrimp, cover loosely and set aside.
For the brown butter tomato sauce:
- Add the butter to the pan and swirl the pan until the butter is melted. Continue to cook over medium heat, stirring frequently, until the butter begins to turn deep golden brown and has a nutty, toasted aroma, about 2-3 minutes.
- Add the onion and cook, stirring frequently until it begins to soften, about 1-2 minutes. Add the garlic and cook for another 30 seconds. Add the tomato paste, dried basil and oregano and stir well. Cook for another 2 minutes.
- Add the wine and bring to a boil. Cook for 2-3 minutes or until the sauce has been reduced by one-half.
- Add the chicken broth and cream (or half and half) and simmer for 5 minutes, uncovered until the sauce thickens a bit. Stir in the fresh basil (or rosemary) and one-half cup of tomato halves.
- Return the andouille and shrimp to the pan and stir gently to combine. Turn off the heat.
To serve:
- Warm the grits over very low heat, if needed. If the grits seem thick (they should be spoonable), add some additional chicken broth to thin. Stir well to combine.
- Scoop the grits into bowls to serve and top with the shrimp mixture. Garnish with remaining tomato halves, fresh basil leaves and toasted pine nuts, if desired.
Notes
- The recipe yields servings for 4 to 6 people, suitable for group meals.
- Fresh herbs such as basil or rosemary can be added at the end for enhanced flavor.
- Toasted pine nuts provide optional garnish for texture contrast.
- Click the metric conversion button on the recipe page for measurements in grams and milliliters if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 30g | 10% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 246mg | 82% |
| Sodium | 1657mg | 69% |
| Potassium | 595mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1384IU | 28% |
| Vitamin C | 19mg | 21% |
| Calcium | 162mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
