Arron's Shrimp and Grits

Name: Arron's Shrimp and Grits recipe
Prep time: 20 min
Cook time: 40 min
Yield: 6 servings
Cuisine: Global
Ingredients: 3 cups shrimp stock, divided; 1 cup finely ground cornmeal; 1 tablespoon butter; ½ cup shredded sharp Cheddar cheese; salt and ground black pepper to taste; 2 tablespoons canola oil; ½ cup diced celery; 1 cup diced onion; 1 cup diced green bell pepper; 1 tablespoon dried thyme; 1 tablespoon dried oregano; 1 (8 ounce) can tomato sauce; ⅓ cup reduced-fat sour cream; 1 ½ pounds uncooked shrimp, peeled and deveined; 1 dash hot pepper sauce, or to taste; 1 teaspoon chopped green onion, or to taste

by Caleb Ferguson 1 year ago

4 (2)

40 minutes

336.4 kcal

26.3 g carbs

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Description

My take on a low-country classic.

Ingredients

3 cups shrimp stock, divided
1 cup finely ground cornmeal
1 tablespoon butter
½ cup shredded sharp Cheddar cheese
salt and ground black pepper to taste
2 tablespoons canola oil
½ cup diced celery
1 cup diced onion
1 cup diced green bell pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
1 (8 ounce) can tomato sauce
⅓ cup reduced-fat sour cream
1 ½ pounds uncooked shrimp, peeled and deveined
1 dash hot pepper sauce, or to taste
1 teaspoon chopped green onion, or to taste

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. Whisk the moistened cornmeal into the simmering shrimp stock. Stir grits occasionally until slightly thickened, 3 to 5 minutes. Stir in butter until incorporated. Mix in sharp Cheddar cheese, about 1 tablespoon at a time, until cheese has smoothly melted into grits.
3. Bring grits back to a simmer and cook, stirring often, until tender, 15 to 20 more minutes. Season with salt and black pepper.
4. While grits are simmering, heat canola oil in a large skillet over medium heat. Cook and stir celery until tender, 3 to 4 minutes; stir in onion, green bell pepper, thyme, and oregano. Cook and stir vegetables until onion is translucent, 7 to 8 minutes.
5. 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.
6. Stir shrimp into the sauce with vegetables and cover skillet. Bring sauce to a simmer, cover, and reduce heat to low. Simmer until shrimp are pink and no longer translucent in the middle, 5 to 7 minutes.
7. To serve, turn grits into a large shallow serving bowl and arrange shrimp over the grits using tongs. Pour sauce and vegetables over shrimp and grits; season to taste with hot pepper sauce and sprinkle with green onion.