Tia's Shrimp And Grits
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
42
Spice
40
Sweetness
33
Sourness
49
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Unsalted Butter2 stalks
Celery (finely chopped)1 large
Garlic (clove, minced)1 small
Onion (finely chopped)2.5 cups
Milk1 cup
Grits1 cup
Cheddar (shredded)Directions:
1
For the shrimp: In a large skillet set over medium-high heat add the bacon and cook until crispy, 4 to 5 minutes, then transfer to a paper-towel-lined plate
2
Coarsely chop the bacon and set aside
3
Sprinkle the shrimp with salt and pepper on both sides and add it to the pan
4
Cook until the shrimp starts to turn pink, then flip and cook the other side until pink, about 2 minutes per side (they do not need to cook all the way through at this point)
5
Set aside
6
Using the same pan, reduce the heat to medium-low and add the butter, celery, garlic, onions, peppers and 1/4 teaspoon salt
7
Saute until the onions are translucent, 7 to 10 minutes
8
Add the tomatoes with their juices, 1/2 cup water and the seafood seasoning
9
Stir to mix, cover, and cook until the tomatoes break down and the sauce begins to blend together, 10 to 15 minutes, stirring occasionally
10
Add the shrimp back to the sauce to cook through, 3 minutes
11
For the grits: In a large saucepan set over medium-high heat, bring 2 1/2 cups water, the milk and 1 1/2 teaspoons salt to a boil
12
While whisking, slowly add the grits
13
Keep whisking for about 15 minutes
14
The grits should be creamy at this point
15
Add in the cheese and butter and stir until the cheese melts
16
Season with salt and pepper
17
To serve, scoop the grits into shallow bowls, then top each with some shrimp mixture, chopped bacon and green onions