Shrimp and Grits

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  • 2 cups milk
  • 2 cups water
  • 1 cup hominy quick grits
  • 1 1/2 cups grated sharp cheddar cheese
  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 1 medium onion, diced
  • 1 medium red bell pepper, seeded, diced
  • 1 jalapeño pepper, seeded, minced
  • 1 Anaheim pepper, seeded, diced
  • 2 medium cloves garlic, minced
  • 2 cups whole milk or half-and-half
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 1/4-1 1/2 pounds large shrimp, peeled and deveined
  • Hot sauce (to taste)
  • 2 tablespoons chopped flat-leaf parsley
  • Salt and freshly ground black pepper


Combine milk and water in a medium saucepan and bring to a boil.
Lightly season with salt.
Slowly add grits, whisking constantly.
Reduce heat and simmer for 5-6 minutes, or until creamy.
Stir in cheese and season to taste with salt and pepper.
Set aside and keep warm.
Meanwhile, heat a large, high-sided sauté pan over medium-high heat and melt butter.
Add flour and stir constantly for 4-6 minutes, or until deep golden brown.
Add onion, peppers and garlic. Stir frequently until vegetables are tender.
Slowly pour in milk, whisking constantly, then whisk in tomatoes.
Rinse tomato can with about 1/3 cup water and add to pan.
Stir together and bring to a simmer.
Add shrimp and stir occasionally until just cooked through.
Stir in parsley.
Season to taste with salt, pepper and hot sauce.
Pour grits onto a warmed platter, or divide into bowls (if grits have tightened up, loosen them with a little warm milk).
Serve shrimp over grits.

Recipe from Central Market Mill Creek - Culinary Resource Center
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