My take on a low-country classic.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 cups shrimp stock to a boil in a saucepan; reduce heat to low and let the stock simmer.

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  • Whisk cornmeal with remaining 1 cup shrimp stock in a bowl until smooth. Whisk the moistened cornmeal into the simmering shrimp stock. Stir grits occasionally until slightly thickened, 3 to 5 minutes. Stir in butter until incorporated. Mix in sharp Cheddar cheese, about 1 tablespoon at a time, until cheese has smoothly melted into grits.

  • Bring grits back to a simmer and cook, stirring often, until tender, 15 to 20 more minutes. Season with salt and black pepper.

  • While grits are simmering, heat canola oil in a large skillet over medium heat. Cook and stir celery until tender, 3 to 4 minutes; stir in onion, green bell pepper, thyme, and oregano. Cook and stir vegetables until onion is translucent, 7 to 8 minutes.

  • Mix tomato sauce into cooked vegetables and simmer for about 5 minutes to blend the flavors; stir in the sour cream to make a sauce.

  • Stir shrimp into the sauce with vegetables and cover skillet. Bring sauce to a simmer, cover, and reduce heat to low. Simmer until shrimp are pink and no longer translucent in the middle, 5 to 7 minutes.

  • To serve, turn grits into a large shallow serving bowl and arrange shrimp over the grits using tongs. Pour sauce and vegetables over shrimp and grits; season to taste with hot pepper sauce and sprinkle with green onion.

Cook's Note:

This dish can easily be made lower calorie by substituting low fat cheese, sour cream, and buttery spread.

Nutrition Facts

336 calories; protein 26.5g; carbohydrates 26.3g; fat 13.7g; cholesterol 192.8mg; sodium 864.7mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/24/2013
Very good kids wanted seconds and they don't eat shrimp! Read More

Most helpful critical review

Rating: 3 stars
01/08/2020
There are problems with this recipe. I had to add at least 3/4 cup more liquid to the corn meal. Calling the shrimp mixture a sauce is a stretch. I added a can of diced tomatoes with juice and it helped some (the tomatoes also brightened the flavor up a bit). I could be five star with some changes...but it s sitll a lot of work and used a ton of dishes. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/23/2013
Very good kids wanted seconds and they don't eat shrimp! Read More
Rating: 3 stars
01/08/2020
There are problems with this recipe. I had to add at least 3/4 cup more liquid to the corn meal. Calling the shrimp mixture a sauce is a stretch. I added a can of diced tomatoes with juice and it helped some (the tomatoes also brightened the flavor up a bit). I could be five star with some changes...but it s sitll a lot of work and used a ton of dishes. Read More
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