Martha Stewart Saucy Shrimp and grits

Martha Stewart Saucy Shrimp and grits
Martha Stewart Saucy Shrimp and grits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Coarse salt and ground pepper

  • 1

    cup coarse grits (not quick-cooking)

  • 2

    tablespoons butter

  • 2

    slices bacon, cut crosswise into 1/2-inch pieces

  • 1

    medium onion, halved and thinly sliced

  • 2

    garlic cloves, thinly sliced

  • Great Value Minced Garlic, 32 oz

  • 1

    can (14.5 ounces) diced tomatoes, in juice

  • 1

    pound large (31 to 35) peeled and deveined frozen shrimp, thawed

Directions

. In a medium saucepan, bring 4 1/2 cups water to a boil over high; season with salt and pepper. Whisk in grits; reduce heat to medium-low. Cover, and cook, whisking occasionally, until grits are creamy and tender, about 25 minutes; stir in butter. 2. After grits have cooked for 15 minutes, cook bacon in a large skillet over medium until browned, 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Add onion and garlic to fat in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 6 minutes. 3. To skillet, add tomatoes (with their juice) and 1/4 cup water; bring to a boil. Add shrimp; cook, stirring, until opaque throughout, 2 to 4 minutes. Stir in hot sauce. Serve over grits, sprinkled with bacon.

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