Ingredients: |
Ingredients: 4 cups low-sodium chicken broth or no-chicken broth
1 cup stone-ground grits
1 cup shredded sharp Cheddar cheese or pepper jack cheese
2 tablespoons extra-virgin olive oil, divided
4 cups cherry tomatoes, halved
4 scallions, whites and greens separated, sliced
2 cloves garlic, grated
1 pound raw shrimp (16-20 per pound), peeled and deveined
1 teaspoon Cajun seasoning, can also use hot sauce
1/4 cup dry white wine
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Directions: |
Directions:Step 1
Bring broth to a boil in a medium saucepan over high heat. Slowly add grits and whisk to combine. Reduce heat to maintain a simmer and cook, stirring occasionally, until tender and thickened, about 25 minutes. Remove from heat and stir in cheese. Cover and set aside.
Step 2
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add tomatoes and cook, stirring occasionally, until they start to give off their juices, 2 to 3 minutes. Adjust heat to maintain a simmer. Cover and cook until the tomatoes are very tender, 10 to 15 minutes. Add scallion whites and garlic and cook until fragrant, about 1 minute. Stir the tomato mixture into the grits.
Step 3
Pat shrimp dry. Wipe out the pan, add the remaining 1 tablespoon oil and heat over medium-high heat. Add the shrimp and sprinkle with Cajun seasoning. Cook, flipping once, until the shrimp are pink and cooked through, 3 to 4 minutes. Stir in wine and cook, stirring, until thickened, about 1 minute. Serve the shrimp over the grits, sprinkled with scallion greens. |
This recipe for Shrimp and Tomato Grits is from