shrimp n’ grits

Jun 29

Written By Ashly Thomas

Ingredients:

(2) LBs OF RAW SHRIMP
(1/2) chopped Yellow onion
(4) cloves of chopped fresh garlic
a handful of chopped green onion
a handful of sliced cherry tomatoes
(1/2) chopped red bell pepper
a Handful of fresh chopped PARSLEY
PAPRIKa
Tony Chachere's Creole Seasoning
garlic powder
FRESH GROUND SEA SALT
FRESH GROUND PEPPER
dried thyme
(1/2) cup of heavy cream milk or buttermilk
(1) cup of chicken broth
(1/2) cup of white wine
grits (fine, corn)
(3+) tablespoons of butter
extra virgin olive oil
(1) lemon

Directions

         SHRIMP -

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In a bowl, season cleaned raw shrimp.
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In a deep (iron) skillet, sauté one half the amount of chopped yellow onion, garlic, parsely, and bell pepper in olive oil.  Set aside the remaining one half portion.

Add in seasoned shrimp and sauté for 2-3 minutes, while adding in 1 tablespoon of butter.  Do not overcook.

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Set shrimp aside in a bowl.
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In the same skillet, add in more olive oil and the remaining one half of the chopped veggies.

After 1-2 mins, add in cherry tomatoes with a few pinches of dried thyme.  Stir, adding in more olive oil if needed.

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Sprinkle in additional seasoning.
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Pour in chicken broth and white wine.
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Bring to a boil, then return to low.
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Add back cooked shrimp, and sprinkle in chopped green onion.

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Squeeze lemon on top.
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Add 1 tablespoon of butter, and stir.
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         GRITS -

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Boil water; add salt, milk and butter.
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Whisk in grits.
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Bring to a boil, continuously whisking, then return to low and cover.

Keep checking and whisking, as it cooks for 20-30 mins covered.

          COMBINE SHRIMP WITH GRITS, PLUS A VEGGIE OF CHOICE.

          ENJOY!

Ashly Thomas

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