23 October, 2020
Shrimp and Grits
Posted in : Fish and Seafood on by : therecipebum
Shrimp And Grits
Servings 6
Ingredients
- 3 Cups Low Sodium Chicken Broth
- 3 Cups Water
- 1 1/2 Cups Uncooked Stone-Ground Yellow Grits
- 1 Tbsp Canola Oil
- 1 Cup Yellow Onion Chopped
- 1 Cup Poblano Chile Chopped
- 2 tsp Garlic Minced
- 2 Cups Unsalted Fire-Roasted Tomatoes Diced
- 1 tsp Colonel Pabst Worcestershire Sause
- 1/2 tsp Black Pepper
- 1 tsp Kosher Salt Divided
- 1/4 Cup Unsalted Butter Divided
- 1 LB Raw Medium Shrimp Peeled & Deveined
- 1/2 Cup Grated Parmesan Cheese Divided
- 2 1/2 Tbsp Half and Half
- 3 Tbsp Thinly Sliced Scallions
- 1/2 tsp Hot Sauce
Instructions
- Bring Chicken Broth and 3 cups Water to a boil in a medium saucepan over high.
- Whisk in grits, reduce heat to medium.
- Cover and cook, stirring occasionally until tender, 20-23 minutes.
- Meanwhile, heat oil in a large nonstick skillet over medium-high.
- Add Onion and Poblano, cook, stirring often, until Onion is softened. 8-9 minutes.
- Add Garlic cook 1 minute.
- Stir in Diced Tomatoes, Colonel Pabst Worcester Sauce, Black Pepper, and 1/4 tsp Salt. Simmer 5 minutes.
- Add 1 Tbsp Butter, cook, stirring often, until Butter is melted.
- Add Shrimp, and cook until just pink, 3-4 minutes.
- Add 6 Tbsp Parmesan, Half and Half, remaining 3 Tbsp Butter and remaining 3/4 tsp Salt to Grits, stir to combine.
- Divide Grits among 6 bowls.
- Top with Shrimp mixture.
- Sprinkle wth Scallions and remaining 2 Tbsp Parmesan.
- Drizzle evenly with Hot Sauce.