Shrimp and Grits
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
-
Servings
4 people
-
Calories
396 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Shrimp and Grits
Report
Creamy soft grits with a medley of soft vegetables over it. Tender shrimp with a perfect sauce to go along. Here is my creation.
Share:
Ingredients
FOR THE GRITS
- 1 cup water
- 1 cup whole milk
- ½ cup quick white grits
- ½ cup Parmesan Cheese finely grated
- 2 tablespoons butter
FOR THE SHRIMPS
- 16 large shrimps
- 1 tablespoon olive oil
- ½ cup celery diced small
- 1 cup leeks finely chopped
- 1 tablespoon garlic clove finely chopped
- 1 teaspoon fresh thyme
- 1½ cup chicken broth sodium free
- 1 cup green tomato diced small
- ½ cup cherry tomatoes halved
- 1 tablespoon green onion finely chopped
- 3 tablespoons unsalted butter
- 1 tablespoon parsley chopped
- tabasco Dash
- Worcestershire sauce
Add to Shopping List
Instructions
- Heat 1 tablespoons olive oil in a large skillet. Add the leeks, celery, thyme, and garlic over medium to low heat, cover and let them sweat until tender and translucent, about 10 minutes. Add the chicken stock and reduce to 1/3 or until the sauce is thick, about 8 to 10 minutes.
- Meanwhile, start the grits by adding water and the milk in a saucepan. Bring to a boil and add the grits in a steady slow stream while whisking. Cover and lower the heat and cook for 5 minutes stirring occasionally to make sure no lumps are formed. Once the grits are done, they should be creamy and velvety add the butter and whisk until it is all melted. Add the parmesan cheese, whisk well. Cover and keep warm.
- Add the shrimps, tomatoes -green and cherry, butter, a dash of tabasco and a dash to Worcestershire and half of the green onions to the skillet with the leeks and celery sauce. Gently mix until the shrimps turn pink and are done.
- Divide the grits evenly among 4 bowls. Spoon over the vegetables first then the shrimps. Lastly, ladle the sauce around the shrimps over the grits. Garnish with scallions and parsley.
Equipments used:
Notes
- If you have some white wine, add it to the sodium-free chicken stock. It will enhance the flavor nicely.
- I did not use salt with the grits because the Parmesan cheese is a bit salty, and adding salt would have made it too salty.
- Make sure you let the butter melt with the
- before adding the parmesan cheese.
- Add more milk if the grits become too thick and lose the velvety, creamy feeling.
- If you have some white wine, add it to the sodium-free chicken stock. It will enhance the flavor nicely.
- I did not use salt with the grits because the Parmesan cheese is a bit salty, and adding salt would have made it too salty.
- Make sure you let the butter melt with the grits before adding the parmesan cheese.
- Add more milk if the grits become too thick and lose the velvety, creamy feeling.
Nutrition Information
Show Details
Calories
396kcal
(20%)
Carbohydrates
28g
(9%)
Protein
16g
(32%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Cholesterol
115mg
(38%)
Sodium
693mg
(29%)
Potassium
438mg
(13%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
1565IU
(31%)
Vitamin C
21.9mg
(24%)
Calcium
285mg
(29%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 16g | 32% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 115mg | 38% |
| Sodium | 693mg | 29% |
| Potassium | 438mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1565IU | 31% |
| Vitamin C | 21.9mg | 24% |
| Calcium | 285mg | 29% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
