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Shrimps and Grits

Shrimps and grits
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Giangi Townsend
Creamy soft grits with a medley of soft vegetables over it.  Tender shrimp with a perfect sauce to go along.  Here is my creation.

Ingredients

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
US - Metric

Instructions

  • 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.

Nutrition

Calories: 396kcal | Carbohydrates: 28g | Protein: 16g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 115mg | Sodium: 693mg | Potassium: 438mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1565IU | Vitamin C: 21.9mg | Calcium: 285mg | Iron: 2.4mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.