“Southern Comfort: Classic Shrimp and Grits with Smoky Tomato Gravy”

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups stone
• ground grits
• 4 cups whole milk
• 1/2 cup butter, divided
• 1 tsp salt, divided
• 1/4 tsp black pepper, divided
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1/4 tsp smoked paprika
• 1/4 cup heavy cream
• Fresh parsley, for garnish
• Fresh basil, for garnish

Instructions

1. In a large pot, bring the milk to a simmer with 1/2 teaspoon of salt and black pepper. Slowly pour in the grits while constantly stirring. Reduce heat to low and cook for 20 25 minutes, until the grits are creamy and thickened. Stir in 1/4 cup butter and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté onion until translucent, then add garlic and sauté for another minute.
3. Add diced tomatoes with their juices, chicken broth, remaining salt, black pepper, and smoked paprika to the skillet. Bring to a boil, then reduce heat and let simmer for 10 minutes.
4. Stir in heavy cream and remaining butter. Gently fold in shrimp and cook until they turn pink and are cooked through, about 3 5 minutes.
5. Serve the smoky tomato gravy over the creamy grits, garnished with fresh parsley and basil.

Chef’s Insight

Don't skimp on quality ingredients for this dish - good-quality shrimp and fresh herbs will make all the difference.

Notes

Pair this dish with a refreshing Southern salad for a well-rounded meal.