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    You are in: Home / Recipes / Shrimp and Grits With Roasted Tomato, Fennel, and Sausage Recipe
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    Shrimp and Grits With Roasted Tomato, Fennel, and Sausage

    Shrimp and Grits With Roasted Tomato, Fennel, and Sausage. Photo by threeovens

    1/1 Photo of Shrimp and Grits With Roasted Tomato, Fennel, and Sausage

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    threeovens's Note:

    A delicious twist on the Southern classic. This recipe comes from Sean Brock, of Husk, in Charleston, South Carolina. Mr. Brock insists on using only ingredients found in the South and locally produced, where possible.

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR THE ROASTED TOMATO

    FOR THE FENNEL

    FOR THE GRITS

    FOR THE SHRIMP AND ASSEMBLY

    Directions:

    1. 1
      Preheat the oven to 450 degrees F.
    2. 2
      In a bowl, combine tomato, garlic, olive oil, salt and pepper; toss well.
    3. 3
      Arrange tomato halves, cut side up, on a baking sheet; roast until they collapse and are lightly browned, 25 to 30 minutes, then set aside.
    4. 4
      In a small saucepan, combine fennel, half the reserved fronds, and enough water or broth just to cover; add butter and season with salt and pepper.
    5. 5
      Bring to a boil, reduce heat to a low simmer and cook until fork tender, 8 to 10 minutes; transfer to a plate, discard cooked fronds, but reserve the cooking liquid.
    6. 6
      Meanwhile, prepare the grits according to the package directions, seasoning with salt and adding a bay leaf halfway through cooking; once cooked, mix the grits with butter, cream cheese, pepper, lemon juice, and hot sauce.
    7. 7
      Prepare the shrimp about 15 minutes before the grits are done by heating a large skillet or saute pan over medium heat, add oil, and sear shrimp 1 minute per side; add the fennel, sausage, roasted tomatoes, and 1 1/2 cups of the reserved fennel cooking liquid.
    8. 8
      Bring to a simmer, stir in lemon juice, hot sauce, salt and chopped parsley(add more fennel cooking liquid if it seem too dry).
    9. 9
      To serve, divide grits among shallow soup plates, top with shrimp mixture, and garnish with uncooked fennel fronds.

    Ratings & Reviews:

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    Nutritional Facts for Shrimp and Grits With Roasted Tomato, Fennel, and Sausage

    Serving Size: 1 (285 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 375.6
     
    Calories from Fat 179
    47%
    Total Fat 19.9 g
    30%
    Saturated Fat 6.8 g
    34%
    Cholesterol 60.8 mg
    20%
    Sodium 301.8 mg
    12%
    Total Carbohydrate 41.2 g
    13%
    Dietary Fiber 5.3 g
    21%
    Sugars 3.6 g
    14%
    Protein 9.3 g
    18%

    The following items or measurements are not included:

    vegetable broth

    smoked sausage

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