Low Country Shrimp and Grits
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.
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INGREDIENTS
Nutrition- 4cups water
- 2cups heavy cream
- 2teaspoons salt
- 1teaspoon pepper
- 2
- 1⁄2cup butter
- 2
- 2tablespoons olive oil
- 1
- 1
- 1
- 1⁄2teaspoon salt
- 1⁄2teaspoon pepper
- 1
- 1
- 1⁄2teaspoon paprika
- 1teaspoon dried parsley
- 1⁄2teaspoon hot sauce (I used Cholula)
- 1⁄4cup heavy cream
DIRECTIONS
- 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.