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Shrimp and Grits

Creamy soft grits with a medley of soft vegetables over it.  Tender shrimp with a perfect sauce to go along.  Here is my creation.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 people
Calories: 396 kcal
Course: Main Course , Dinner
Cuisine: American

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 

Instructions

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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.
  4. 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.

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

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

% 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.