Shrimp and Grits (Edit recipe)

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

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Original Recipe

PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

19

Serves: 4

Ingredients

1 cup Water
1 cup Whole Milk
.5 cup Corn Grits (Polenta)
.5 cup Parmesan Cheese, finely grated
2 Tbsp Butter, Unsalted
16 Shrimp, Raw
1 Tbsp Olive Oil
.5 cup Celery, ( small), diced
1 cup Leek, (, finely chopped
1 Tbsp Garlic, clove (, finely chopped
1 tsp Thyme, fresh
1.5 cup Chicken Broth, (sodium free )
1 cup Tomato, Cherry, green ( small), diced
.5 cup Tomato, Green
1 Tbsp Onion, green (, finely chopped
3 Tbsp Butter, Unsalted
1 Tbsp Parsley, chopped
1 pinch Tabasco Sauce
1 pinch Worcestershire Sauce

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.u00a0
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.

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 grits before adding the parmesan cheese. Add more milk if the grits become too thick and lose the velvety, creamy feeling.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	532
Fat:	22 g
Carbohydrates:	30 g
Protein:	17 g
Cholesterol:	51 g
Sodium:	354 mg
Fiber:	3 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.