Breakfast Shrimp And Grits Recipe

Name: Breakfast Shrimp And Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup grits; 1/4 teaspoon salt; 6 ounces Cheddar cheese, grated; 3 tablespoons butter; 4 tablespoons butter; 3/4 cup chopped onion; 1/2 cup chopped green bell pepper; 2 gloves garlic, minced; 1 cup diced ripe tomatoes with a little of their juice (chopped canned tomatoes are preferable to less-than-perfect fresh tomatoes); 1/2 teaspoon dried thyme; 1 tablespoon flour; 1 pound medium to large raw shrimp, shelled (reserve shells for stock); 1/2 to 1 cup shrimp stock (see note); 1 tablespoon tomato paste; ⅓ cup heavy cream; 2 teaspoons Worcestershire sauce; 2 dashes Tabasco; Salt to taste; 2 tablespoons chopped fresh parsley

Servings: persons

3/4 cup grits
1/4 teaspoon salt
6 ounces Cheddar cheese, grated
3 tablespoons butter
4 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped green bell pepper
2 gloves garlic, minced
1 cup diced ripe tomatoes with a little of their juice (chopped canned tomatoes are preferable to less-than-perfect fresh tomatoes)
1/2 teaspoon dried thyme
1 tablespoon flour
1 pound medium to large raw shrimp, shelled (reserve shells for stock)
1/2 to 1 cup shrimp stock (see note)
1 tablespoon tomato paste
⅓ cup heavy cream
2 teaspoons Worcestershire sauce
2 dashes Tabasco
Salt to taste
2 tablespoons chopped fresh parsley

1
For the grits, bring 3 1/2 cups water to a boil and stir in the grits.
2
Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed.
3
Remove from heat, add the salt, cheese and butter and stir until melted.
4
Keep warm.
5
For the shrimp, melt the butter in a large skillet over medium heat and saute the onion, pepper and garlic until softened, about 3 minutes.
6
Add the tomatoes and juice and thyme; bring to a simmer.
7
Cook for 2 or 3 minutes.
8
Sprinkle with flour and stir well.
9
Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes.
10
Add 1/2 cup stock and cook for 2 to 3 minutes more.
11
Add the tomato paste and stir until blended.
12
Add the cream, Worcestershire and Tabasco and more stock if needed to make a spoonable sauce that generously coats the shrimp.
13
Heat thoroughly, being careful not to let it come to a boil.
14
Taste for salt.
15
Place a portion of grits in the center of each plate and spoon shrimp over or around it.
16
Sprinkle with parsley.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 cup grits, 1/4 teaspoon salt, 6 ounces Cheddar cheese, grated, 3 tablespoons butter, and more.

Yes, Breakfast Shrimp And Grits falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Shrimp And Grits

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