Shrimp and Grits Recipe
User Reviews
5
Shrimp and Grits Recipe
Description
This Shrimp and Grits Recipe begins with cooking grits in heavily salted chicken stock until tender, then stirring in shredded cheddar cheese and creamed corn for richness. The shrimp are seasoned with creole seasoning, smoked paprika, and black pepper, then sautéed in olive oil and butter with garlic until partially cooked. Grape tomatoes, celery salt, and green onions are added and cooked briefly before deglazing the pan with white wine to release browned bits. Corn kernels join the mix, and the sauce is thickened with a cornstarch-water slurry. The shrimp return to the pan, coated in the thickened sauce. The dish is finished with chopped parsley and served spooned over the creamy grits. The combination offers a balance of tender shrimp, spiced tomato-scented sauce, and cheesy grits with creamed corn enhancing moistness and texture.
Ingredients
- 1 lb Shrimp peeled and deveined, large
- 1 tsp creole seasoning
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 5 cloves garlic minced
- 1 1/2 cups grape tomatoes halved
- 1 tsp celery salt
- 1/2 cup green onions sliced
- 1/4 cup white wine or chicken stock, dry
- 8 oz corn kernels
- 1 tbsp cornstarch
- 2 tbsp water
- parsley chopped, for garnish
Grits
- 4 cups chicken stock or water
- 1 tbsp kosher salt
- 1 cup grits
- 1 cup cheddar cheese shredded
- 8 oz creamed corn
Instructions
- Add 1 cup grits to 4 cups heavily salted chicken stock or water and bring to a boil. Reduce to low and simmer for 30 minutes. Stir occasionally so as not to stick. Remove from heat and add the cheese and creamed corn. Stir to mix thoroughly and cover. Set aside.
- Combine shrimp, creole seasoning, paprika, and pepper in a bowl and mix to coat. Heat a large skillet over medium-high. Add oil and butter and cook until butter melts. Add garlic and cook 1 minute. Add shrimp and cook, without stirring, 1 minute. Add tomatoes, celery salt and green onions. Cook, stirring occasionally, 3 minutes. Deglaze pan with wine; cook, stirring and scraping pan to loosen browned bits, 30 seconds. Add corn kernels and stir.
- Remove shrimp from pan and set aside. Mix the cornstarch and water and add to pan. Stir over medium heat until thickened. Add Shrimp back to the pan, stirring to coat.
- Spoon shrimp mixture over creamed corn, cheese grits. Sprinkle with parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 59g | 20% |
| Protein | 37g | 74% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 330mg | 110% |
| Sodium | 649mg | 27% |
| Potassium | 540mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1655IU | 33% |
| Vitamin C | 19.7mg | 22% |
| Calcium | 389mg | 39% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
