Shrimp & Grits

Was in the mood for shrimp and grits...made with a hint of port wine...mmm good!

  • 4 cups vegetable broth
  • 1 tsp salt
  • 1 cup quick-cooking grits
  • 2 tbsp butter
  •  1 cup shredded mild sharp cheddar cheese
  • 2 tbsp olive oil
  • 1/2 ea green bell pepper (chopped)
  • 2 tbsp port wine
  • 1 cup dice tomatoes
  • 3 tbsp tomato sauce
  • 1/2 cup onions (chopped)
  • 2 ea garlic cloves (chopped fine)
  • 1 pound peeled and deveined shrimp
  • 1 tbsp cajun shrimp
    • 2 tsp paprika
    • 1 tsp dried thyme
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/8 tsp cayenne pepper
    •  1/2 tsp black pepper
    • 1/2 tbsp olive oil
In a medium pot bring the vegetable broth and salt to a boil.  Stir in the grits.  Reduce heat to medium.  When thicken reduce heat to low.  When grits are at proper consistency remove heat and add butter and cheddar cheese.


Season the shrimp with Cajun shrimp season mix.  This will be quick stir-fry cooking on high heat (be sure to have all your ingredient ready on hand): Sear shrimp on high heat.  Before the shrimp is completely  cooked add the green bell pepper, onion and garlic.  When the bell pepper, onion and garlic have sweated (not browned)  add the port wine.  Allow quick reduction.  Then add the  tomato sauce and again allow quick reduction to a rich sauce consistency. Plate up the Grits and Shrimp and garnish with the fresh tomatoes. Season to taste and your done!

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