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Shrimp and Grits
Shrimp and Grits
Shrimp and grits is a delicious and popular dish originating from the Southern United States. It typically consists of shrimp cooked with a variety of seasonings such as garlic, onions, and spices, served over a bed of creamy grits. Grits are made from coarsely ground cornmeal and have a smooth, porridge-like texture.
Ingredients
- 1 pound fresh shrimp peeled and deveined
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 4 tablespoons butter
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 cup diced tomatoes
- 1 teaspoon Old Bay seasoning (or your preferred seafood seasoning)
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- In a medium saucepan, bring the water or chicken broth to a boil. Gradually whisk in the grits and reduce the heat to low. Simmer the grits for about 20-25 minutes, stirring occasionally, until they are thick and smooth.
- While the grits are cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until they become soft and fragrant, which should take about 5 minutes.
- Add the diced tomatoes and Old Bay seasoning to the skillet. Stir well to combine the flavors. Allow the mixture to simmer for another 5 minutes.
- In a separate skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the shrimp and season with salt and pepper to taste. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque.
- To serve, spoon the creamy grits onto a plate or bowl. Top with the sautéed vegetable mixture and arrange the cooked shrimp on top. Garnish with fresh parsley. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 187kcal (9%)Carbohydrates: 39g (13%)Protein: 5g (10%)Fat: 1g (2%)Saturated Fat: 0.4g (3%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gCholesterol: 2mg (1%)Sodium: 37mg (2%)Potassium: 299mg (9%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 1124IU (22%)Vitamin C: 46mg (56%)Calcium: 60mg (6%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
