Easy Shrimp and Grits

This is easily one of my favourite brunch options but I can eat it any time. It is certainly a crowd pleaser and the ultimate comfort food, one of many out of southern states like Louisiana and Georgia. Some of the best shrimp and grits I ever had was in New Orleans, you can read about it here. This dish has a lot of interesting history, borrowing from different cultures and cuisines. However, the bottom line is it’s delicious, and you can make a simple version in your kitchen!

One thing I will note is there are tomatoes in this dish, along with Cajun seasoning. Why is that worth mentioning? Well because technically that is one of the ways you tell the difference between Creole and Cajun dishes that come out of Louisiana - Creole dishes are the ones that typically use tomato. In this instance, you can ignore it unless you truly want to align with the essence of what is Cajun!

Video Tutorial

Shrimp and grits, Soul food, Comfort food

American

Yield: 3

Author: Dontmissmyplate

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Easy Shrimp and Grits

This southern classic will go down in time as one of the most comforting soul food dishes, and you can make it in your kitchen no problem! The combination of the mildly sweet creamy grits with the mildly spicy but well-seasoned shrimp is just irresistible. You'll want this in your cooking arsenal.

Prep time: 10 MCook time: 35 MTotal time: 45 M

Ingredients:

• 1/2 lb. raw large or medium shrimp (they may shrink/curl up when cooking so you may want them on the bigger side. You can also add a bit more if necessary)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 1/2 teaspoon Cajun seasoning
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon ginger
• 1 1/2 tablespoons lemon juice
• 1/2 cup tomato, diced
• 1/2 cup peppers, chopped
• 1/2 cup onion, chopped
• 1 tablespoon Worchester sauce
• 1 bouillon cube
• 1/2 - 1 cup water (add after bouillon cube)
• 1 cup broth
• 1 cup coarsely ground cornmeal
• 1 cup vegetable broth
• 1 cup milk
• 1 cup water
• 1/2 cup sharp cheddar
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• Some cream or milk (optional)

Instructions:

1. In a pan heat the butter and olive oil, add the garlic and seasoning for the shrimp and cook for about 1 minute.
2. Add the onions and sweat them out for about 2 minutes. Then add the tomato and peppers and cook for another 2 minutes. 
3. Add the broth, Worchester sauce, bouillon cube, and water. Simmer for 5 minutes on medium-low heat.
4. Add the lemon juice to the shrimp then add the shrimp to the pan. Cook for about 4 minutes, stirring sometimes. Turn over the shrimp if necessary to cook through, they are done when pink and no longer translucent.
5. Prepare the grits. Boil the water, broth, and milk.
6. Whisk a well in the middle of the pot and gradually pour in the cornmeal. Bring to a boil again but careful not to get hot cornmeal on you!
7. Close the pot with a lid and simmer the cornmeal for about 20 minutes, periodically stirring and adding more water when necessary.
8. Once the grits are done, whisk in the butter, cheese, and pepper. You can add some cream or milk to get them to your desired consistency.
9. Serve hot with the shrimp on top! Garnish with parsley.

Calories

574

Fat (grams)

28.02

Carbs (grams)

55.08

Protein (grams)

27.81

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2020/5/20/shrimp-and-grits

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