Delicious Shrimp and Grits

Delicious Shrimp and Grits

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How is your week going so far? Mine is pretty busy: homeschooling our kids, running errands, being here and there – life in one word! Even though we have a busy day, we still have to serve dinner to our family. I wouldn’t skip dinner for anything, simply because it is a time to share our day, to laugh, to make plans, or just quietly enjoy each other’s company. This part of the day brings us together after a long day of work, school, or anything in between.

At times, I find myself tired by the dinner time; and those days I am looking to cook a simple, yet delicious dinner. Of course, we could order something of course, but I prefer to cook. But, for me, it is actually more than just cooking. I know for sure, that I am setting a good example for our kids, an example of caring for the family, health, and being present. Now, after the insight of my thinking, let’s get cooking. 

I found this recipe in a recent Cooking Light magazine (12/2018), it’s Ivy Odom recipe, but modified here and there to suit my family taste. The original recipe can be find on their site, or you can stick with mine and adapt it to your own taste. As the title of this post states, tonight we are having:

Shrimp and Grits

 This dish is creamy and has a rich taste, which is good, because many people think that eating healthy is not tasty. The magazine note says: “To time this just right, start the vegetables after the grits have been cooking for 10 minutes”. Of course, this is the first time I have read the notes, and just because I had to write the recipe for you guys 🙂 In reality, I started everything at the same time, and it turned just fine. 

Ingredients:

3 cups lower-sodium chicken broth
3 cups water
1 1/2 cups uncooked stone-ground yellow grits
1 Tbsp canola oil (I used Grape Seed Oil)
1 cup chopped yellow onion
1 cup chopped poblano chile (I used green pepper)
2 tsp. minced garlic
2 cups unsalted fire-roasted diced tomatoes (I used crushed tomatoes combined with 2 diced fresh tomatoes)
1 tsp. lower-sodium Worcestershire sauce
1/2 ts. black pepper
1 tsp. kosher salt, divided
1/4 cup unsalted butter, divided
1 lb peeled and deveined raw medium shrimp
2 oz Parmesan cheese, grated (about 1/2 cup), divided
2 1/2 Tbsp half-and-half
3 Tbsp. thinly sliced scallions
1/2 tsp hot sauce (I didn’t use it)

grits and shrimp

Preparation:

  1. Bring chicken broth and water to a boil in a medium saucepan over high. Whisk in grits; reduce heat to medium. Cover and cook, stirring occasionally, until tender, 20-23 minutes.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high. Add onion and Poblano (green pepper); cook, stirring often, until onion is softened, 8 to 9 minutes. Add garlic; cook 1 minute. Stir in diced tomatoes (crushed tomatoes+diced fresh tomatoes), Worcestershire sauce, black pepper, and 1/4 teaspoon salt. Simmer 5 minutes. Add 1 tablespoon butter; cook, stirring often, until butter is melted. Add shrimp, and cook until just pink, 3 to 4 minutes.
  3. Add 6 tablespoons Parmesan, half-and-half, remaining 3 tablespoons butter, and remaining 3/4 teaspoon salt to grits; stir to combine. Divide grits among 6 bowls; top with shrimp mixture. Sprinkle with scallions and remaining 2 tablespoons Parmesan; drizzle evenly with hot sauce, if using.

That’s it, easy and delicious Shrimp and Grits for the family dinner time.
Enjoy,
Alina 

What are your thoughts?