Grits with Tomatoes and Shrimp
- Ready In:
- 20mins
- Ingredients:
- 19
- Serves:
-
3-4
ingredients
-
Grits
- 2 cups water
- 2 cups milk
- 1 tablespoon butter
- 2 teaspoons salt
- 1 cup grits
- 1⁄4 cup heavy cream
- 2 tablespoons freshly grated parmigiano-reggiano cheese
-
Tomatoes
- 1 tablespoon butter
- 1 medium onion, coarsely chopped
- 3 cloves garlic, finely chopped
- 1⁄4 cup white wine
- 4 bay leaves
- 1 (28 ounce) can whole tomatoes, seeded and chopped,juices reserved
- 1 pinch cayenne pepper, to taste
- 1⁄4 cup loosely-packed fresh herb, chopped,oregano,thyme,parsley
-
Shrimp
- 1 tablespoon butter
- 1 lb shrimp, shells removed
- salt & freshly ground black pepper
- shaved parmigiano-reggiano cheese (to garnish)
directions
- Grits: In a saucepan bring to boil the water, milk, butter and salt; add grits and reduce heat to a simmer; cook, stirring frequently, 15-20 minutes or until it is smooth, thick and falls easily from a spoon.
- Add cream and cheese, stir to combine, cover tightly and set aside if need be.
- Tomatoes: Meanwhile saute onions and garlic in butter until translucent, 2-3 minutes; add wine and cook until pan is dry, 2-3 minutes; add bay leaves, tomatoes and juice, and cayenne; reduce heat and simmer 10 minutes, until tomatoes have broken down and mixture is slightly thickened.
- Remove from heat, add herbs and cover; set aside.
- Shrimp: In a skillet over medium-high heat, saute shrimp with butter, salt and pepper until done.
- To Serve: Spoon grits into a soup plate, ladle with tomatoes and arrange shrimp over the top; garnish with cheese shavings.
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.