Comfort food is all I want lately. Shrimps and Grits are just that for me.
Creamy soft grits with a medley of soft vegetables over it. Tender shrimp with a perfect sauce to go along. Here is my creation.
I had some vegetables in my crisper, and I wanted to enjoy them before it would be too late.
A couple of personal notes about this recipe: I did not use salt with the grits because the Parmesan cheese is a bit salty, and adding salt would make it too saltier.
Make sure you let the butter melt with the grits before adding the parmesan cheese.
If the grits become too thick and lose the velvety, creamy feeling, add a bit more milk.
For the shrimps: all the vegetables I used were what I had at home.
I love leeks, but you can replace them with yellow onions or shallots.
Make sure they are chopped small.
I choose to let the vegetable sweat, meaning cooking at low heat covered, thus allowing them to release and cook in their natural juices and not to turn brown—more of a low-fat cooking method.
If you have bell peppers, add them too.
The color will be pretty contrasting and add a spin to the flavor.
Tabasco is one of my favorite ingredients and here marries all flavors well and gives it a kick, a very delicate kick.
I am also known to stay on the safer side of heat, thus be free to shake things up a bit by adding your favorite chili powder or flakes of hot pepper to this dish.
If you have some white wine, add it to the sodium-free chicken stock. It will enhance the flavor nicely.
If you enjoyed these shrimps and grits, check out these flavorful recipes.
Shrimps and Grits
FOR THE GRITS
- 1 cup water
- 1 cup whole milk
- .50 cup quick grits
- .50 cup Parmesan cheese, finely grated
- 2 tablespoons butter
FOR THE SHRIMPS
- 16 large shrimps
- 1 tablespoon olive oil
- .50 cup celery , diced small
- 1 cup leeks, finely chopped
- 1 tablespoon garlic clove, finely chopped
- 1 teaspoon fresh thyme
- 1.5 cup chicken stock, sodium free
- 1 cup green tomato, diced small
- .50 cup cherry tomatoes, halved
- 1 tablespoon green onion, finely chopped
- 3 tablespoons butter
- 1 tablespoon parsley, chopped
- tabasco, Dash
- Worcestershire sauce
- Heat 1 tablespoons olive oil in a large skillet. Add the leeks, celery, thyme, and garlic over medium to low heat, cover and let them sweat until tender and translucent, about 10 minutes. Add the chicken stock and reduce to 1/3 or until the sauce is thick, about 8 to 10 minutes.
- Meanwhile, start the grits by adding water and the milk in a saucepan. Bring to a boil and add the grits in a steady slow stream while whisking. Cover and lower the heat and cook for 5 minutes stirring occasionally to make sure no lumps are formed. Once the grits are done, they should be creamy and velvety add the butter and whisk until it is all melted. Add the parmesan cheese, whisk well. Cover and keep warm.
- Add the shrimps, tomatoes -green and cherry, butter, a dash of tabasco and a dash to Worcestershire and half of the green onions to the skillet with the leeks and celery sauce. Gently mix until the shrimps turn pink and are done.
- Divide the grits evenly among 4 bowls. Spoon over the vegetables first then the shrimps. Lastly, ladle the sauce around the shrimps over the grits. Garnish with scallions and parsley.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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