Shrimp & Grits Recipe
A local favorite with blackened shrimp, country ham and roasted tomatoes in a butter reduction sauce, served over parmesan grits
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Grits
In a medium saucepan, bring water or chicken broth to a boil. Stir in the grits and salt. Reduce the heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally, until thickened. Once cooked, stir in the parmesan cheese and set aside.
- 2
Cook the Tomatoes and Ham
In a large skillet over medium heat, melt 2 tablespoons of butter. Add diced country ham and cook until slightly crispy, about 3-4 minutes. Add cherry tomatoes and cook until they begin to soften, about 2-3 minutes. Remove from the skillet and set aside.
- 3
Cook the Shrimp
In the same skillet, add the remaining 2 tablespoons of butter. Sprinkle the blackening seasoning over the shrimp and toss to coat. Add the shrimp to the skillet and cook for about 2-3 minutes on each side, until they are pink and cooked through.
- 4
Combine and Serve
Return the ham and tomatoes to the skillet with the shrimp. Stir to combine and let everything heat through for about 1-2 minutes. Serve the shrimp mixture over a bed of parmesan grits, garnished with chopped green onions and freshly cracked black pepper.
