Pan-Seared Shrimp With Chive Grits And Salsa Verde Recipe

Name: Pan-Seared Shrimp With Chive Grits And Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1 cup whole milk; 3 teaspoons kosher salt, divided; 1 cup yellow stone-ground grits; 6 tablespoons salted butter, divided; 2 pounds raw jumbo shrimp, peeled and deveined, divided; 1/2 teaspoon black pepper, divided; 1 tablespoon lemon juice, divided; 2 tablespoons chopped chives; 1 pt. cherry tomatoes, halved

Servings: persons

3 cups water
1 cup whole milk
3 teaspoons kosher salt, divided
1 cup yellow stone-ground grits
6 tablespoons salted butter, divided
2 pounds raw jumbo shrimp, peeled and deveined, divided
1/2 teaspoon black pepper, divided
1 tablespoon lemon juice, divided
2 tablespoons chopped chives
1 pt. cherry tomatoes, halved

1
Bring 3 cups water, milk, and 2 teaspoons salt to a boil in a large heavy saucepan over high. Whisk in grits, and cook, whisking constantly, 45 seconds, scraping bottom and sides as needed. Return to a boil; cover and reduce heat to medium-low. Cook grits until tender, 20 to 25 minutes. (For a looser texture, whisk in 2 to 4 tablespoons water halfway through cooking.)
2
Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high. Add half of the shrimp, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Saute until shrimp are almost pink, 5 to 6 minutes. Toss with 1/2 tablespoon lemon juice, and transfer to a plate. Repeat with 2 tablespoons butter and remaining shrimp, salt, pepper, and lemon juice.
3
Add chives and remaining 2 tablespoons butter to grits. Top with shrimp, tomatoes, and Salsa Verde.

418

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 10 ingredients. The key ingredients include: 3 cups water, 1 cup whole milk, 3 teaspoons kosher salt, divided, 1 cup yellow stone-ground grits, and more.

Yes, Pan-Seared Shrimp With Chive Grits And Salsa Verde falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan-Seared Shrimp With Chive Grits And Salsa Verde

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