Shrimp & Grits Recipe
Argentinian Red Shrimp, Jupiter rice grits, charred tomato, peppers, piquillo gravy
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp
Grits
Piquillo Gravy
Vegetable Garnish
Method
Prepare the Piquillo Gravy
- 1
Saute Onions and Garlic
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves. Sauté until softened and translucent, about 5 minutes.
- 2
Add Piquillo Peppers
Add 1 cup of jarred piquillo peppers to the saucepan. Cook for another 3 minutes, stirring occasionally.
- 3
Blend the Gravy
Pour in 1 cup of vegetable broth, and season with 1 teaspoon of salt and 1 teaspoon of black pepper. Bring to a simmer, then remove from heat and blend until smooth using an immersion blender or standard blender.
Prepare the Grits
- 4
- 5
Finish the Grits
Once cooked, stir in 2 tablespoons of butter and 1 cup of shredded cheddar cheese until melted and well combined. Keep warm.
Prepare the Shrimp
- 6
Marinate the Shrimp
In a bowl, combine 1 lb of Argentinian red shrimp with 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of salt, 1 teaspoon of black pepper, and 3 minced garlic cloves. Let marinate for at least 15 minutes.
- 7
Cook the Shrimp
In a skillet over medium-high heat, add the marinated shrimp and cook for about 3-4 minutes on each side, or until they are opaque and cooked through.
Char the Vegetables
- 8
Prepare the Vegetables
Toss 2 halved tomatoes and 1 cup of sliced bell peppers with 1 tablespoon of olive oil, salt, and black pepper to taste.
- 9
Char the Vegetables
Heat a grill pan over medium-high heat. Add the vegetables and char for about 2-3 minutes on each side or until they are nicely grilled.