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Kitchen Notebook

January 30, 2020

Shrimp & Grits

30 Mins

 

  • 1 cup Rice Grits
  • 8 oz Shrimp, rinsed and patted dry
  • 1 Onion, diced
  • ½ cup grated Cheddar (optional)
  • 2 Tbsp Olive Oil 
  • 1 clove Garlic, sliced thinly
  • ½ tsp Paprika
  • 1 pat Butter
  • Sea Salt and Pepper


Combine 2 cups water with 1 cup rice grits, a pat of butter and 1 teaspoon of salt. Bring to a boil. Stir once. Cover and simmer on low for about 20 minutes, or until water has been absorbed and rice grits are tender. Keep covered; remove from heat and let sit for 10 minutes. 


While grits cook, heat oil in a large skillet over medium-high flame. Cook onions and garlic until onions are translucent. Add shrimp and sauté, tossing occasionally, until shrimp turns pink, about 3 minutes. Season with paprika, sea salt and pepper. Stir cheese into grits, if using. Season with salt and pepper and divide between two plates. Top with shrimp. 




30 Mins Dinner Fish Winter

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30 Mins Dinner Fish Winter


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