Simple Shrimp and Grits

Simple Shrimp and Grits
By: Christina Dimacali of Clean Your Plate, Philadelphia
  • 4 servings
  • 1 cup chicken broth
  • 1 cup water
  • 1 cup milk
  • 3/4 cup grits (not quick cooking)
  • 2 ounces shredded cheddar cheese
  • 1 lb shrimp peeled and deveined
  • 1 teaspoon chili powder
  • ½ teaspoon oregano
  • 1 cup chopped onion
  • 2 celery ribs chopped or 1 small green pepper diced
  • 1-14 ounce can diced tomatoes un-drained (preferably no salt)
  • 1 lemon quartered
  1. In a bowl combine shrimp, chili powder and oregano. Set mixture aside.
  2. In a sauce pan, bring broth, water and milk to a boil. Whisk in grits and cook over medium low heat for 10 - 15 minutes until cooked through.
  3. In a large skillet, add 1 teaspoon olive oil over medium heat. Add onion and celery. Saute until just turning soft. Add diced tomatoes. Bring mixture to a simmer and cook uncovered for 10 minutes until mixture is thickened.
  4. Add shrimp mixture to the pan. Saute until shrimp are cooked through (approximately 2 - 5 minutes). Season with salt and pepper.
  5. Plate grits. Top with tomato-shrimp mixture and serve with a squirt of lemon.
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