Arron's Shrimp and Grits

Arron's Shrimp and Grits

by Caleb Ferguson 6 months ago
4 (2)
40 minutes
336.4 kcal
26.3 g carbs
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. 1. Bring 2 cups shrimp stock to a boil in a saucepan; reduce heat to low and let the stock simmer.
  2. 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. 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. 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. 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. 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. 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.
Nutrition Facts
serving: 6 servings
calories: 336.4 kcal
carbohydrates: 26.3 g
protein: 26.5 g
saturated fat: 5.1 g
cholesterol: 192.8 mg
sodium: 864.7 mg
fiber: 3.1 g
sugar: 4 g