Ingredients
- 1 small red bell pepper (diced)
- 1 small green bell pepper (diced)
- 1 small sweet onions (diced)
- 1 tabalespoons garlic (minced)
- 1 (32-ounce) can whole peeled tomatoes
- 2 tablespoons butter
- 1 bay leaves
- 1/2 bunch of fresh thyme
- 1/2 bunch of fresh basil
- salt and pepper (to taste)
- ANCHO SHRIMP
- 1/4 Tsp cayenne pepper
- 1/4 Cup Spanish paprika
- 1 1/2 Tbsp chili powder
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons Ancho powder
- 2 tablespoons brown sugar
- 1 pound tiger shrimp (cleaned)
- GRITS
- 1/4 pound stone-ground grits
- 1 cup heavy cream
- 1 quart vegetable stock
- 1/4 pound unsalted butter
- salt and pepper (to taste)
Preparation
Step 1
To Make Tomato Sauce: Sweat bell peppers, onion and garlic in butter until translucent. Crush tomatoes by hand and add to pot with herbs and bay leaf. Let simmer for one hour; season with salt and pepper to taste.
To Make Shrimp: Combine all spices in a mixing bowl you can store in an air tight container for up to a month. Place shrimp in large mixing bowl, coat liberally with spice blend; let marinate for 6 hours to overnight. In saut?? pan, sear each shrimp in vegetable oil on one side, flipping shrimp after 1 to 2 minutes. Cover with tomato sauce, cooking in tomato sauce until shrimp are cooked through and sauce is hot.
To Make Grits: Combine grits with vegetable stock soak for up tp four hours or over night. in medium saucepot place on medium heat, stirring often until the grits have been hydrated and are cooked to your liking. Place in heavy cream and butter. Season with salt and pepper to taste.