Recipe by A. Deume
I made this recipe after reading a number of shrimp & grits recipes, and not finding one that incorporated all the flavors I wanted, made my own. It turned out quite nicely, so I'm sharing. The sauce is light in terms of volume, rather than being like a soup, and has a lot of different flavors packed into it.
Top Review by angelam1029
Used canned San Marzano tomatoes (2 or 3 with some of the sauce in the can), folded a little Gouda into the grits at the end, one shallot 'toe' instead of onion or green onion. Nice!!
- 4 cups water
- 2 cups heavy cream
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 cups grits (may be quick grits, but definitely not instant)
- 1⁄2 cup butter
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 green onion, chopped
- 1 tomatoes, diced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 lemon, juiced
- 1 lb large shrimp, peeled and deveined, with tails still attached
- 1⁄2 teaspoon paprika
- 1 teaspoon dried parsley
- 1⁄2 teaspoon hot sauce (I used Cholula)
- 1⁄4 cup heavy cream
Directions See How It's Made
- For the grits, bring the water and heavy cream to a boil in a medium pot.
- Whisk in the grits, salt, and pepper.
- Reduce the heat to medium, place the butter on top of the grits, and cover. Continue cooking for about thirty minutes, stirring frequently.
- For the shrimp, heat the oil and garlic in a large sauce pan.
- Saute the onion, green onion, and tomato with salt and pepper over medium heat until the tomato is softened.
- Add the shrimp and pour the lemon juice, paprika, and parsley over them. Cook thoroughly.
- Add the heavy cream and hot sauce and simmer for a few minutes, allowing the cream to absorb the flavors. Serve over the grits.