Shrimp and Grits

AuthorMike
RatingDifficultyIntermediate

I love going to The Faded Rose restaurant in Little Rock, Arkansas and eating their Shrimp and Grits! The fry a grit cake, which is really good, but more work than I'm willing to do without a deep fryer. I find that just good old cheesy grits is a nice base for this meal. And then it's just shrimp and veggies, with a little cajun flavor, making a simple but wonderful dish.

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Ingredients

 1 cup Grits - Stone Ground or Instant. Stone ground is of course better!Once again, Bob's Red Mill is my favorite grits brand.
 1 lb Raw Shrimp, peeled and deveined, salmon, and/or andouille sausage
 1 Onion, chopped
 4 Celery stalks, chopped
 1 Green Pepper, cleaned and chopped
 4 tbsp Butter
 6 Garlic Cloves, choppedIf you love garlic, double it!
 1 tbsp Dried Basil
 1.50 tsp Kosher Salt
 1.50 tsp Black Pepper
 2 cups Broth, Chicken or Vegetable
 14.50 oz Diced Tomatoes, full can
Yields3 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

Directions

1

Take 1 cup of stone ground grits and put it in 3 cups of boiling water (or whatever the directions say). After it thickens, add 1 tsp kosher salt, 1 tsp pepper, 1 tsp chili garlic sauce, and 1 cup of sharp cheddar. Cover and set aside.

Or . . . if you have leftover cheese grits , reheat those babies and you're set!

2

If you’re going to use sausage, shrimp, and/or salmon (blacken it if you like it spicy!), cook it first and set aside. Again, it's a great dish for leftovers, so if you have something you love that fits, this will work.

3

Heat skillet, add butter, and sauté Holy Trinity with Garlic: (6- 12 cloves depending on your taste. I did 12!) Add Basil as well.

4

Add tomatoes, broth, seasonings, heat and leave on simmer to reduce. (In this picture I used fresh cherry tomatoes. Jill's tomato plants were overflowing so, what the heck! My friend Pete taught me about cooking sauce with fresh cherry tomatoes - cook them until they split, then they're ready!)

Note: If you want to add some heat here, I love Tabasco in this one. The spicy vinegar taste works very well with this dish.

5

Add shrimp, salmon, sausages, or your leftovers to the sauce.

6

Place grits in the center of a bowl. Ladle shrimp and sauce goodness around the grits and serve.

 

 

Ingredients

 1 cup Grits - Stone Ground or Instant. Stone ground is of course better!Once again, Bob's Red Mill is my favorite grits brand.
 1 lb Raw Shrimp, peeled and deveined, salmon, and/or andouille sausage
 1 Onion, chopped
 4 Celery stalks, chopped
 1 Green Pepper, cleaned and chopped
 4 tbsp Butter
 6 Garlic Cloves, choppedIf you love garlic, double it!
 1 tbsp Dried Basil
 1.50 tsp Kosher Salt
 1.50 tsp Black Pepper
 2 cups Broth, Chicken or Vegetable
 14.50 oz Diced Tomatoes, full can

Directions

1

Take 1 cup of stone ground grits and put it in 3 cups of boiling water (or whatever the directions say). After it thickens, add 1 tsp kosher salt, 1 tsp pepper, 1 tsp chili garlic sauce, and 1 cup of sharp cheddar. Cover and set aside.

Or . . . if you have leftover cheese grits , reheat those babies and you're set!

2

If you’re going to use sausage, shrimp, and/or salmon (blacken it if you like it spicy!), cook it first and set aside. Again, it's a great dish for leftovers, so if you have something you love that fits, this will work.

3

Heat skillet, add butter, and sauté Holy Trinity with Garlic: (6- 12 cloves depending on your taste. I did 12!) Add Basil as well.

4

Add tomatoes, broth, seasonings, heat and leave on simmer to reduce. (In this picture I used fresh cherry tomatoes. Jill's tomato plants were overflowing so, what the heck! My friend Pete taught me about cooking sauce with fresh cherry tomatoes - cook them until they split, then they're ready!)

Note: If you want to add some heat here, I love Tabasco in this one. The spicy vinegar taste works very well with this dish.

5

Add shrimp, salmon, sausages, or your leftovers to the sauce.

6

Place grits in the center of a bowl. Ladle shrimp and sauce goodness around the grits and serve.

Shrimp and Grits
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