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.
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.