Shrimp And Grits Recipe
served with blackened toasted shrimp in a creamy brown butter tomato sauce tossed with onions and peppers.
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Ingredients
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Grits
Blackened Toasted Shrimp
Creamy Brown Butter Tomato Sauce with Onions & Peppers
Method
Grits
- 1
- 2
Add grits and simmer
Slowly whisk in 1 cup stone-ground grits. Reduce heat to low, cover partially, and simmer, stirring occasionally, until thick and tender, about 20–25 minutes (follow package timing if using quick grits and adjust liquid). If grits become too stiff, stir in up to 1/2 cup additional water or milk to reach a creamy consistency.
- 3
Finish
Off heat, stir in 2 tbs unsalted butter, 2 oz cream cheese, and 1/2 cup grated sharp cheddar until fully melted and smooth. Season with 1/2 tsp black pepper and additional salt to taste. Keep warm, covered, while you prepare the sauce and shrimp.
Blackened Toasted Shrimp
- 4
Prepare shrimp and seasoning
Pat 1 lb peeled and deveined shrimp dry with paper towels. In a bowl, combine 1 tsp smoked paprika, 1 tsp paprika, 3/4 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp fresh ground black pepper. Toss shrimp with 1 tbsp olive oil, then sprinkle the blackening spice mix over shrimp and toss to coat evenly.
- 5
Blacken (toast) shrimp
Heat a large heavy skillet (cast iron preferred) over medium-high until very hot. Add the seasoned shrimp in a single layer (work in two batches if necessary). Cook 1–2 minutes per side until shrimp are opaque and slightly charred at edges — do not overcook. Remove shrimp to a plate and tent loosely with foil to keep warm.
Creamy Brown Butter Tomato Sauce with Onions & Peppers
- 6
Brown the butter
In a separate large skillet, melt 4 tbs unsalted butter over medium heat. Swirl the pan occasionally; cook until the butter foams and the milk solids turn golden-brown and smell nutty, about 3–4 minutes. Remove from heat briefly to stop browning and add 1 tsp olive oil (this raises the smoke point) and return to medium heat.
- 7
- 8
Add garlic and tomatoes
Stir in 2 minced garlic cloves and cook 30–45 seconds until fragrant. Add 2 diced Roma tomatoes and 1 tbs tomato paste; cook 2–3 minutes, breaking down the tomatoes with your spoon until they release juices.
- 9
Deglaze and simmer
Pour in 1/4 cup dry white wine (or chicken stock) to deglaze the pan, scraping up any browned bits. Simmer 2 minutes to reduce slightly.
- 10
Make it creamy and season
Reduce heat to low and stir in 1/2 cup heavy cream, 1/2 tsp Worcestershire sauce, 1/2 tsp hot sauce (optional), 1 tsp kosher salt, and 1/2 tsp black pepper. Simmer gently 2–3 minutes until sauce slightly thickens and becomes glossy. Taste and adjust seasoning — add 1 tsp fresh lemon juice for brightness if desired.
- 11
Combine shrimp with sauce
Return the blackened toasted shrimp to the skillet with the sauce and toss to coat just until shrimp are warmed through, about 1 minute. If sauce needs thinning, stir in up to 2 tbs water or stock.
- 12
Finish and garnish
Stir in 2 tbs chopped fresh parsley. Adjust seasoning with salt and pepper.
