How to cook Shrimp and Grits (cooking recipes)

grits :

1 cup grits

4½ cups vegetable or chicken stock

½ cup sharp cheddar, grated

3 scallions, finely chopped

topping :

1 lb shrimp, peeled and deveined

1 tbsp butter or vegetable oil

1 medium onion, chopped

1 bell pepper, chopped

2 sticks celery, chopped

2 cloves garlic, finely chopped

1 green chili, finely diced (optional)

1 tomato, chopped

direction :

Bring the stock to a boil in a medium-sized pot, then

turn the heat down to low and slowly pour in the

cornmeal while stirring briskly with a wooden spoon.

Stirring while pouring is crucial to keep the grits

creamy and smooth—no lumps! Once the grits become

smooth and thick, place a lid on the pot with the spoon

still in it so that steam can escape.

Let the grits cook while you prepare the rest of the

meal, checking in occasionally to give them a stir. The

total cooking time should be about 25 to 30 minutes.

Meanwhile, prepare the shrimp and vegetables. Add the

butter or oil to a large pan on medium heat and let it

get hot. Add the onion, pepper, and celery. Sauté until

the onion is just translucent, about 2 minutes. Add the

garlic, as well as the green chili if you like things spicy.

Let everything cook for another minute. Add the tomato

and cook for 3 or 4 minutes, until the tomato releases

its juice and the vegetables resemble a thick and chunky

sauce. Add a dribble of water to keep everything loose

and saucy, then toss in the shrimp. Cook, stirring

occasionally, until the shrimp are pink all over. Add salt

and pepper to taste.

Once the grits are ready, take them off the heat and add

the cheese and most of the scallions, then stir. Ladle the

grits into bowls and top with the shrimp, vegetables,

and a few more scallions.

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