Shrimp and Grits

11 Sep Shrimp and Grits

Posted at 14:36h in Fish & Seafood, Recipes by Dialysis Clinic, Inc.

Shrimp and Grits

  • 1 c. stone ground white grits
  • 2 T. unsalted butter
  • 1/2 bunch small shallots (chopped)
  • 1/2 c. corn kernels
  • 1 T. vegetable oil
  • 1 pinch red pepper flakes (optional)
  • 1/2 c. chopped red bell pepper
  • 1 c. green peas
  • 3/4 lbs. shrimp (peeled and deveined)
  1. In a large pot, bring 3 cups of water to a boil.
  2. Add grits, lower heat to a simmer, cover and cook for 20 minutes, stirring occasionally.
  3. When grits are thickened yet creamy, remove from heat and stir in 1 T. of butter.
  4. Cover to keep warm.
  5. In a large skillet over medium heat, sauté shallots and corn in 1 T. of butter and oil.
  6. Add red pepper flakes if desired.
  7. Cook until corn is browned (about 2 minutes).
  8. Add bell pepper and peas. Cook for 2 minutes.
  9. Add a small amount of butter if skillet is dry, raise heat to medium to high and add shrimp.
  10. Sauté until cooked thoroughly about 1 minute per side.
  11. Stir and remove from heat.
  12. Spoon grits into bowls; top with shrimp and vegetable mixture.

Potassium: 321
Sodium: 487
Phosphorus: 240