Shrimp And Grits Recipe
A real down-home Southern favorite! Grits with smoked gouda cheese, covered in shrimp etouffee and 6 jumbo grilled shrimp. A favorite of the South!
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Ingredients
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Grits
Shrimp Etouffee
Grilled Shrimp
Method
Grits
- 1
- 2
Shrimp Etouffee
- 3
Sauté Vegetables
In a large skillet, heat 2 tbs of olive oil over medium heat. Add 1 chopped onion, 1 chopped green bell pepper, and 1 chopped celery stalk. Sauté for about 5-7 minutes until the vegetables are softened.
- 4
Add Garlic and Tomatoes
Stir in 3 minced garlic cloves and cook for an additional minute. Add 1 cup of diced tomatoes and cook for about 2 minutes until heated through.
- 5
Add Shrimp and Seasonings
Add 1 lb of peeled and deveined shrimp, 1 cup of chicken broth, 1 tbs of cajun seasoning, 1 tsp of black pepper, and 1 tsp of salt. Stir well and cook until the shrimp are pink and cooked through, about 5-7 minutes.
- 6
Finish with Green Onions
Stir in 2 tbs of chopped green onions and remove from heat. Set aside while you prepare the grilled shrimp.
Grilled Shrimp
- 7
Prepare and Grill Shrimp
In a bowl, toss 6 jumbo shrimp with 1 tbs of olive oil, 1 tsp of garlic powder, 1 tsp of paprika, and salt and black pepper to taste. Preheat a grill or grill pan over medium-high heat. Grill the shrimp for about 2-3 minutes on each side, until they are opaque and cooked through.
Assembly
- 8
Serve the Dish
To serve, spoon a generous portion of the creamy grits onto a plate. Top with the shrimp etouffee mixture and arrange the grilled shrimp on top. Garnish with additional chopped green onions if desired.
