SHRIMP & GRITS

Eating Fabulously, Christopher Stewart, shrimp and grits, shrimp & grits, dinner, brunch, shrimp and grits recipe

Shrimp and grits have been on my mind lately. I do order this dish when Im dining out but it has been on my mind lately for the blog. As it gets cooler and we head into winter, Im slowly but surely reaching for comfort foods. I came across my old shrimp and grits recipe I used back in the day at the restaurant but to be honest, I wasn't too fond of that one anymore. 
Eating Fabulously, Christopher Stewart, shrimp and grits, shrimp & grits, dinner, brunch, shrimp and grits recipe


For this new updated recipe, I swapped out the cream for a rich tomato based sauce thickened with bread crumbs, and I added some bacon. And lets face it, who doesn't love bacon? As for the grits, I updated those too, going back to grits rather than polenta from my previous recipe and also whisking in some cream cheese. I once saw a woman on Instagram use cream cheese in her grits and I was floored but I knew I needed to try it. Needless to say, I haven't made grits without cream cheese since. The extra level of creaminess it adds is to the grits is undeniable. 

The main thing that came from this recipe besides new flavor is a shorter cooking time. Shrimp and grits can take a while to make, but with this new recipe you can eat fabulously in under 35 minutes. 

Shrimp & Grits 
3 garlic cloves, sliced 
1/2 white onion, chopped 
3 strips of thick slab bacon, cubed
1/2 lb. raw white shrimp, peeled and deveined 
1/2 can of peeled whole tomatoes, about 5 whole tomatoes crushed and 1/2 the juice 
1/2 c. chicken stock 
heirloom cherry tomatoes, cut in half 
a handful of breadcrumbs 
 3T. butter 
2T. sugar 
chili powder 
salt 
black pepper 


Creamy Grits 
1/2 c. quick 5 min grits 
1 c. water 
6T. half-n-half 
1 heaping spoonful of cream cheese 
butter 
salt 
pepper 


For shrimp: In a large deep sauté pan over medium heat, add cubed bacon and cook, rendering out fat for about 5 minutes. When fat is rendered add chopped onions, garlic and sauté for another 5 minutes. Next add tomatoes + juice, chicken stock, salt, pepper, sugar and chili powder. Simmer tomato sauce over low heat for 10 minutes, adjusting seasoning to your taste. Add raw shrimp and continue to cook just until shrimp turn pink. Add bread crumbs to thicken sauce and once thickened add cherry tomatoes and stir. Spoon over hot creamy grits. 

For grits: Bring water to a boil and whisk in grits. Continue to whisk grits until lumps are gone and allow to simmer for 5 minutes. When grits are cooked add in half and half, butter, cream cheese and season with salt and pepper to your taste. Place in a large deep bowl and spoon shrimp on top. 


** the bread crumbs are used as a thickener in place of the flour an original shrimp and grits recipe would call for. Use them sparingly and adjust the thickness to you liking. ** 

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