Arron's Shrimp And Grits
Serves: 6
Cody DuBuque
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Cornmeal (finely ground)1 tbsp
Butter1
Salt2 tbsps
Canola Oil1 cup
Celery (diced)1 cup
Onion (diced)1 tbsp
Dried Thyme1 tbsp
Oregano (dried)230 g
Tomato Sauce (can)1 cup
Sour Cream (reduced-fat)Directions:
1
Bring 2 cups shrimp stock to a boil in a saucepan; reduce heat to low and let the stock simmer
2
Whisk cornmeal with remaining 1 cup shrimp stock in a bowl until smooth
3
Whisk the moistened cornmeal into the simmering shrimp stock
4
Stir grits occasionally until slightly thickened, 3 to 5 minutes
5
Stir in butter until incorporated
6
Mix in sharp Cheddar cheese, about 1 tablespoon at a time, until cheese has smoothly melted into grits
7
Bring grits back to a simmer and cook, stirring often, until tender, 15 to 20 more minutes
8
Season with salt and black pepper
9
While grits are simmering, heat canola oil in a large skillet over medium heat
10
Cook and stir celery until tender, 3 to 4 minutes; stir in onion, green bell pepper, thyme, and oregano
11
Cook and stir vegetables until onion is translucent, 7 to 8 minutes
12
Mix tomato sauce into cooked vegetables and simmer for about 5 minutes to blend the flavors; stir in the sour cream to make a sauce
13
Stir shrimp into the sauce with vegetables and cover skillet
14
Bring sauce to a simmer, cover, and reduce heat to low
15
Simmer until shrimp are pink and no longer translucent in the middle, 5 to 7 minutes
16
To serve, turn grits into a large shallow serving bowl and arrange shrimp over the grits using tongs
17
Pour sauce and vegetables over shrimp and grits; season to taste with hot pepper sauce and sprinkle with green onion