The first time I heard about shrimp and grits I thought: “Eew.” Then one day in a restaurant with a friend, I ordered it. It was delicious. Since then I have experimented with the dish different ways. Here’s one I threw together a few days ago from pantry items when I had a craving. Try it and let us know what you think!
2# Shrimp, raw, peeled
Grits for 4 hefty servings
1.5 cups Turkey or Chicken Broth
1 large Onion, rough chopped
2 cloves Garlic, chopped
¼ cup Green Pepper, chopped
1 stalk Celery, chopped (or a few dashes of Celery Seed)
¼ cup Olive Oil
1.5 cup Progresso Hearty Tomato Soup (or Progresso Roasted Pepper Tomato Soup)
6 oz Picante Salsa (hot salsa in a jar)
Greek Seasoning (if you have it on hand)
Salt to taste
Peel Shrimp and set aside.
Cook Grits part-way and set aside.
In a deep cast iron pan, add:
Cook on medium 2 minutes, allowing mixture to get hot, not boiling.
Add shrimp to pot.
Cook about 3 minutes, stirring.
Sprinkle Black Pepper
Sprinkle a little Greek Seasoning
Stir, cook on medium 2 minutes, allowing mixture to get hot, not boiling. Stir again.
Add grits, stirring in well.
Cover, simmer 5 min. Check mixture. Add a little water if grits look dry.
Cook until grits taste done.
Salt to taste.
Another great recipe by Grace Hallenbeck can be found here.
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