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Shrimps and Grits

Course Fish, Main Course, Vegetables
Cuisine American
Keyword grits, shrimps, vegetables
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Calories 396 kcal

Ingredients

FOR THE GRITS

  • 1 cup water 1 cup water
  • 1 cup whole milk 1 cup whole milk
  • .50 cup quick grits 1/2 cup Albers quick grits
  • .50 cup Parmesan cheese 1/2 cup Parmesan cheese finely grated
  • 2 tablespoons butter 2 tablespoons butter

FOR THE SHRIMPS

  • 16 shrimps 16 large shrimps
  • 1 tablespoon olive oil 1 tablespoon olive oil
  • .50 cup celery 1/2 cup celery diced small
  • 1 cup leeks 1 cup finely chopped leeks
  • 1 tablespoon garlic clove 1 tablespoon garlic clove, finely chopped
  • 1 teaspoon fresh thyme 1 teaspoon fresh thyme
  • 1.5 cup chicken stock 1 1/2 cup sodium free chicken stock
  • 1 cup green tomato 1 cup green tomato, diced small
  • .50 cup cherry tomatoes 1/2 cup cherry tomatoes halved
  • 1 tablespoon green onion 1 tablespoon finely chopped green onion
  • 3 tablespoons butter 3 tablespoons butter
  • 1 tablespoon parsley 1 tablespoon chopped parsley
  • tabasco Dash or tabasco
  • Worcestershire sauce Worcestershire sauce
US - Metric

Instructions

  1. 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. 

  2. 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.

  3. 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.

  4. 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 Facts
Shrimps and Grits
Amount Per Serving
Calories 396 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g81%
Cholesterol 115mg38%
Sodium 693mg30%
Potassium 438mg13%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 8g9%
Protein 16g32%
Vitamin A 1565IU31%
Vitamin C 21.9mg27%
Calcium 285mg29%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.