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Shrimp & Grits

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Rate this recipe 5/5 (2 Votes)

Ingredients

  • 4 Tbs. butter
  • salt and pepper to taste
  • 1 cup grits
  • 1/4 cup heavy cream
  • 1 1/2 kielbasa, thinly sliced
  • 4 oz. contry ham, cut into strips
  • 8 sea scallops
  • 12 medium shrimp, deveined
  • 2 tomatoes, seeded and chopped
  • 1/4 tsp. finely chopped garlic
  • 1/4 cup chopped scallions
  • 1 pinch cajun seasoning

Details

Preparation

Step 1

In a heavy saucepan, bring 4 cups water to a boil. Add 1 Tbs. butter and 1/4 tsp. salt. Stir in the grits. Lower the heat, cover and simmer, stirring frequently, until tender, about 1 hour. Stir in the cream and 1 Tbs. butter.

Meanwhile, in a skillet, heat 1 1/2 tsp. butter over medium-high heat. Add teh kielbasa and ham and cook until golden, 3 minutes, transfer to plate. Melt 1 1/2 tsp. butter in the skillet, add half the scallops and shrimp and cook, turning once, for 3 minutes; transfer to the plate. Repeat with 1 1/2 tsp. butter and the remaining scallops and shrimp.

Add the remaining 1 1/2 tsp. butter to the skillet. Add the tomatoes, garlic, scallions, cajun seasoning and 1/4 cup water and cook until softened. Stir in the reserved seafood and meat and cook until heated through; season with salt and pepper. Serve the grits topped with the seafood-meat mixture.

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