Ingredients: |
Ingredients: F O R T H E G R I T S
1˝ cup grits (not quickcooking—I like stone-ground)
1 teaspoon salt
4 tablespoons (1⁄2 stick) butter
F O R T H E S H R I M P
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
1 small green pepper, chopped
3 cloves garlic, minced
1 (14 oz.) can diced tomatoes with liquid
1 teaspoon Cajun seasoning (I like Tony Chachere’s Creole Seasoning)
2 tablespoons tomato paste
2 pounds medium-large raw shrimp, peeled
˝ cup water
2 teaspoons Worcestershire sauce
Salt to taste
Chopped fresh green onions for garnish
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Directions: |
Directions:TO M A K E T H E G R I T S
In a medium saucepan, bring 3 cups of water to a boil over high heat and stir in the grits and salt. Bring back to a boil, stirring occasionally, then reduce the heat to low, stir in the butter, and simmer for about 15 minutes. The grits will absorb all the water, so you will need to stir them occasionally, and you can add more water if they become too thick. The grits are easy to keep warm on very low heat, just adding water when needed, but you must stir them every now and then to keep them from sticking to the bottom or clumping.
TO M A K E T H E S H R I M P
In a large skillet or sauté pan, combine the olive oil and butter over medium-high heat until the butter is melted. Add the onion and green pepper and sauté until they begin to soften, about 4 minutes. Add the garlic and cook for 1 more minute. Stir in the tomatoes and their liquid, the Cajun seasoning, and the tomato paste. Cook for 2 to 3 minutes and add the shrimp, stirring for about 2 minutes, until the shrimp turn pink. Add the water and Worcestershire sauce and cook for another 2 to 3 minutes until heated through but not boiling. Taste for seasoning, and add salt if needed. Serve immediately over the warm grits and garnish with chopped green onions. |
This recipe for Shrimp and Grits (Reese Witherspoon) is from