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Shrimp And Grits

Prep Time 10 minutes
Cook Time 20 minutes
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.