WEEKDAYS 1e|12c|p

Shrimp and Grits

Clinton Kelly
Servings: 4
15 to 30 min

Clinton makes a quick and easy meal!

  • Ingredients
  • step-by-step directions
Grits :
  • 4 cups chicken stock
  • 1/4 cup half and half
  • 1 cup instant grits
  • Kosher salt and freshly ground black pepper (to taste)
  • 1/2 stick butter
  • 1 red bell pepper (stem removed, seeded, small dice)
  • 3 scallions (thinly sliced)
  • 1 clove garlic (peeled, grated)
  • 1/2 teaspoon paprika
  • 1/3 cup dry white wine
  • 1 pound large shrimp (peeled, deveined, tails on)
  • 1/2 lemon (juiced)
  • 1/4 cup parsley (to garnish)
  • hot sauce (to serve)
  • Kosher salt and freshly ground black pepper (to taste)
  • In a medium saucepan, add the chicken stock and bring to a boil. Gradually whisk in grits and allow to simmer for 6-7 minutes, stirring occasionally until thickened. Remove from the heat and add the half and half. Stir to combine and season with salt and pepper. Set aside and keep warm.
  • For the Shrimp: In a large saute pan, add the butter and heat over medium heat. Add the red bell pepper, scallions, garlic and paprika and cook until almost tender, about 4 minutes. Deglaze the pan with white wine and add the shrimp. Allow to cook on both sides until pink and opaque, about 2 minutes per side. Finish with lemon juice.
  • Divide the grits between bowls and spoon the shrimp over the top. Top with parsley. Serve hot sauce on the side.
  • Tip: Whisk the grits continuously to prevent lumps.
Similar categories: Breakfast & Brunch Shrimp
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