Description
Creamy Shrimp and Grits are a classic southern dish, and easier than you think to make! This classic southern recipe is perfect for any brunch, lunch, or dinner!
Ingredients
Scale
- 1.5 lbs raw, peeled, and deveined shrimp
- 1 tsp Kosher Salt
- 2 tsp Cajun Seasoning
- 2 TBS Butter
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, grated
- 1/2 cup tomato confit
- 1 cup non-alcoholic vegetable stock (substitute for original liquid)
- 1 cup whole milk, heavy cream, or half and half
Instructions
- Prep: Ensure shrimp are peeled and deveined with tails removed. Pat dry with a paper towel.
- Season: Place shrimp in a bowl with 1 teaspoon of salt and 2 teaspoons of cajun seasoning; let marinate for 10-15 minutes.
- Sear: Heat butter in a pan over medium-high heat until foamy. Add shrimp in a single layer, cook until almost done, then remove and set aside.
- Sauté: Reduce heat to medium, add diced onion and bell pepper to the pan, and cook until soft and browned.
- Aromatics: Grate the garlic cloves into the pan and stir briefly.
- Deglaze: Pour in the non-alcoholic vegetable stock, scraping the bottom of the pan to release browned bits.
- Simmer: Add tomato confit and cream, then stir in the cooked shrimp. Simmer for a few minutes until flavors meld and serve over cheesy grits.
Notes
Tomato Confit: Roast 1 pint cherry tomatoes, 2 sliced shallots, 8 garlic cloves, 1 tsp salt, 8-10 basil leaves, and 1 cup olive oil in a covered dish at 350ËšF for 1.5 hours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove top
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 165 mg