Shrimp and Grits with Tomato Gravy
Servings
4
servingsTotal time
30
minutesIngredients
1 lb shrimp, shell & tail on (reserve the shells for stock)
neutral oil
4 tbsp unsalted butter
1/2 cup yellow onion, chopped
1/2 cup green bell pepper, chopped
2 garlic cloves, minced
1 cup ripe tomatoes, diced
1/2 tsp dried thyme
1/2 tsp paprika
1 tsp salt
1 tbsp flour
1 tbsp tomato paste
1 cup shrimp stock
1/3 cup heavy cream
1 tsp Worcestershire
1 tsp hot sauce
2 tbsp fresh parsley, for garnish
- Grits
4 servings of grits
1 tsp salt
2 tbsp butter
Directions
- Add shrimp shells and 2 cups of water to a small pot. Bring to a boil, then reduce heat and simmer until the liquid is reduced by half. Strain and set the stock aside.
- Cook grits according to package instructions. Once done, season with salt and stir in the butter until melted and creamy. Keep warm.
- Pat the shrimp dry and season with salt. In a large skillet, heat 1 tbsp of oil over medium-high heat. Sear the shrimp for 1 minute per side until just cooked through. Remove and set aside.
- Lower the heat to medium. Add 4 tbsp of butter to the same skillet. Once melted, sauté the onion and bell pepper for 5–7 minutes, until softened. Add garlic and cook for another 30 seconds, until fragrant.
- Stir in the tomatoes, thyme, paprika, and salt. Let simmer for 2 minutes. Sprinkle in the flour and stir until combined, then mix in the tomato paste.
- Pour in the shrimp stock and cook for 2 minutes. Add the heavy cream, Worcestershire, and hot sauce. Simmer gently for 3–4 minutes. Taste and adjust seasoning as needed.
- Add the cooked shrimp back into the pan and simmer for an additional 2 minutes to warm through and absorb the flavors.
- Spoon the buttery grits into bowls, then top generously with the shrimp and tomato gravy. Serve hot.