Shrimp & Grits Recipe
Pan-seared shrimp with tomato gravy and Tasso ham served over creamy Bradley's grits with a cheddar drop biscuit
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Ingredients
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Shrimp & Gravy
Bradley's Grits
Cheddar Drop Biscuits
Method
Shrimp & Gravy
- 1
Prepare the Shrimp
In a large skillet, heat olive oil over medium-high heat. Season the shrimp with paprika, salt, and black pepper. Add the shrimp to the skillet and cook for about 2-3 minutes on each side until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
- 2
Make the Gravy
In the same skillet, add the diced Tasso ham and cook until it starts to brown, approximately 3-4 minutes. Add the diced onion and minced garlic, cooking until the onion is translucent, about 2-3 minutes. Stir in the diced tomatoes and chicken broth, bringing the mixture to a simmer. Cook for 10-15 minutes until the gravy thickens slightly. Return the shrimp to the skillet and cook for an additional 2 minutes to heat through.
Bradley's Grits
- 3
Cheddar Drop Biscuits
- 4
Prepare the Biscuits
Preheat your oven to 425°F (220°C). In a mixing bowl, combine flour, baking powder, and salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese. Gradually add milk, mixing until just combined. Do not overmix.
- 5
Bake the Biscuits
Drop spoonfuls of the biscuit dough onto a lined baking sheet. Bake for 15-18 minutes until golden brown.
