11 Sep Shrimp and Grits
Shrimp and Grits
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
- 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
In a large pot, bring 3 cups of water to a boil.
Add grits, lower heat to a simmer, cover and cook for 20 minutes, stirring occasionally.
When grits are thickened yet creamy, remove from heat and stir in 1 T. of butter.
Cover to keep warm.
In a large skillet over medium heat, sauté shallots and corn in 1 T. of butter and oil.
Add red pepper flakes if desired.
Cook until corn is browned (about 2 minutes).
Add bell pepper and peas. Cook for 2 minutes.
Add a small amount of butter if skillet is dry, raise heat to medium to high and add shrimp.
Sauté until cooked thoroughly about 1 minute per side.
Stir and remove from heat.
Spoon grits into bowls; top with shrimp and vegetable mixture.