Serves 2
265 min
Simple Shrimp and Grits
Recipe GLPRb3b4406674a961
A classic dish featuring succulent shrimp marinated in barbecue sauce, served over creamy garlic and herb-infused hominy grits with a rich tomato and wine sauce. This Mediterranean-inspired main course combines tender shrimp with the comforting earthiness of cheese-topped grits, finished with fresh parsley and scallion garnish.
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Ingredients
1 pound shrimp, peeled and deveined
3 ounces olive oil, divided
2 ounces barbecue sauce
2 ounces garlic, chopped and divided
2 ounces shallots, chopped and divided
1 cup chicken stock
1 cup hominy grits
2 ounces white wine
4 ounces diced tomatoes
1 ounce heavy cream
1 ounce butter
3 ounces white cheddar cheese
1 ounce fresh parsley, chopped
4 ounces scallions, sliced for garnish
Salt and pepper to taste
Directions
In a bowl, toss the shrimp with the barbecue sauce and 1½ ounces of the olive oil until fully coated. Cover and refrigerate for 4 hours to allow the flavors to develop.
In a medium saucepan, warm the remaining 1½ ounces of olive oil over medium heat. Add half of the chopped garlic and half of the chopped shallots, stirring often, until they become soft and translucent, about 3 minutes.
Pour in the chicken stock and bring to a boil. Gradually add the grits while stirring constantly to prevent lumps. Continue stirring frequently until the liquid is absorbed and the grits are tender, about 15-20 minutes. Set aside.
Heat a large skillet over medium heat. Transfer the marinated shrimp to the skillet and cook for about 2 minutes until the shrimp turn opaque and firm.
Add the remaining garlic and shallots to the skillet with the shrimp and cook for 1 minute until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits, then stir in the diced tomatoes, salt, and pepper. Cook for another 2 minutes.
Return the cooked grits to medium heat. Stir in the heavy cream, butter, white cheddar cheese, and fresh parsley. Season with salt and pepper to taste, stirring until the cheese is melted and the grits are creamy.
Divide the cheesy grits between two serving bowls. Top each portion with the shrimp and sauce. Garnish with sliced scallions and serve immediately.
