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Shrimp and Grits

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 25 min
  • $$$
Gatheredtable
adapted from Rockcreek in Fremont

Ingredients

  • 1 small onion
  • 1 red bell pepper
  • 2 garlic cloves
  • 1 cup cherry tomatoes
  • 2 tablespoons chopped fresh italian parsley
  • 1 tablespoon extra virgin olive oil
  • 3 1/2 cups chicken broth, divided
  • 1 pound peeled and deveined shrimp
  • 1/4 teaspoon hot sauce
  • 1 cup instant grits
  • 4 tablespoons unsalted butter

Directions

Prep: 1. Slice: onion, red bell pepper, garlic cloves. 2. Halve cherry tomatoes and chop fresh parsley. Make: 1. Heat olive oil in a skillet over medium-high heat. Add onion, red bell pepper, and garlic, cooking for 5 minutes or until crisp and tender. Toss frequently. 2. Add cherry tomatoes and 1/2 cup chicken broth, cook for 2 minutes. 3. Add shrimp and cook for 3 to 4 minutes, or until pink and cooked through. Remove from heat and season with salt and pepper. Stir in hot sauce and parsley. 4. Meanwhile, bring 3 cups of chicken broth to a boil and reduce the heat to a simmer. Add grits and cook, stirring occasionally for 3-5 minutes or until the broth has been absorbed and the grits are tender. Add butter. 5. Serve with shrimp over grits and top with additional hot sauce.

Notes

We had to try for awhile to recreate this favorite from one of our local restaurants, but it was time well spent! We hope you enjoy it as much as we do.

Goes great with these recipes

Butter Lettuce Herb Salad
Simple Arugula Salad with Avocado
Steamed Cauliflower
Avocado Kale Salad
Blanched Green Beans
Defrosted Frozen Peas
Sauteed Carrots with Dill
Simple Green Salad

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