Shrimp and Grits

By S. Danford

Ingredients

• 3 cups lower sodium chicken broth
• 3 cups water
• 1 1/2 cups uncooked stone ground yellow grits
• 1 T canola oil
• 1 cup chopped yellow onion
• 1 cup chopped poblano chile
• 2 t minced garlic
• 2 cups unsalted fire-roasted dices tomatoes
• 1 t lower sodium Worcestershire sauce
• 1/2 t black pepper
• 1 t kosher salt, divided
• 1/4 cup unsalted butter, divided
• 1 lb peeled and deveined medium raw shrimp
• 1/2 cup parmeasn cheese, grated and divided
• 2 1/2 T half and half
• 3 T thinly sliced scallions
• 1/2 t hot sauce

Preparation

Step 1

Bring chicken broth and 3 cups water to a boil in a medium saucepan over high heat
Whisk in the grits
Reduce heat to medium and cover and cook, stirring occasionally, until tender, 20-23 min
Meanwhile heat oil in a large nonstick skillet over medium-high
Add onion and poblano and cook, stirring often, until onion is softened, 8-9 min
Add garlic and cook for 1 min
Stir in diced tomatoes, Worcestershire, black pepper, and 1/4 t salt.
Simmer for 5 min
Add 1 T butter and cook stirring often, until butter is melted.
Add shrimp and cook just until pink, 3-4 min
Add 6 T parmesan, half and half, remaining 3 T butter, and 3/4 salt to the grits. Stir to combine.
Divide the grits among 6 bowls
Top with the shrimp mixture
Sprinkle with scallions and remaining 2 T parmesan
Drizzle evenly with hot sauce