Shrimp and Grits

Serves 4

This recipe for shrimp and grits is a quick, easy and delicious southern main dish. There are two versions of shrimp and grits. One is made with a cheesy cream sauce. My recipe is based on the version made with tomatoes. Serve with buttered or Cheese Grits, which is in the similar and related recipes.

Ingredients

• 1 teaspoon olive oil
• 3 slices bacon, cut into 1/2-inch pieces
• 1/2 cup chopped onions
• 1/2 cup chopped green bell peppers
• 2 large cloves garlic, minced
• 1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce, or to taste
• 2 tablespoons chopped fresh parsley (can use 1 tablespoon dried)
• Salt and pepper to taste
• 1-1/2 pounds medium or large shrimp, peeled and deveined
• Cooked grits

Make buttered or cheese grits following the recipe you are using or package directions for 4 servings.

Meanwhile, heat a medium skillet over medium-high heat. Add the olive oil, then the bacon. Fry until starting to crisp, then add the onions and green peppers. Sauté until vegetables are softened, about 5 minutes. Add the garlic and sauté one more minute. Add the tomatoes, Worcestershire sauce, hot sauce, parsley, salt and pepper. Cook, uncovered, until the tomatoes have broken down, about 5 minutes.

Add the shrimp to the sauce. Cover and cook until shrimp turn pink, about 4 minutes. Serve immediately, spooning shrimp and sauce over the grits.

Print Recipe

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