Shrimp & Grits with Tomatoes

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We have a few Easter traditions in our home… the neighborhood Easter Egg Hunt, writing a family member’s name on each Easter egg before dyeing it, following the string left by the Easter Bunny, and eating a classic Charleston dish, Shrimp and Grits, on Easter day. A newer tradition has been to attend the sunrise Easter mass at our beach- which starts at 5:30am!! We have only made it 3 or 4 times… the problem is that everyone is exhausted for the rest of the day. We will see how long that tradition lasts! 🙂 This year my kids also made bunny “peep-ka-bobs” or “shish-ka-peeps” (the name is still being worked out…) as an Easter treat. So cute & sweet! This new project is likely to become an annual tradition. 🙂

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This version of shrimp and grits has a wonderful tomato sauce served over parmesan cheese grits. I usually make cheese grits with sharp cheddar cheese and this was such a fabulous alternative. We preferred it! The cheese added just the perfect amount of salty deliciousness. This recipe was adapted from Martha Stewart Living. I used Bob’s Red Mill Organic Coarse Ground Yellow Grits. Although a simple dish, the preparation usually requires a group effort because everything is done at the last minute for the best result. I suppose another one of our Easter traditions is to cook this meal together! 🙂

Yield: Serves 8

  • 4 cups milk
  • 6 tablespoons butter
  • 4 teaspoons coarse salt, plus more to taste
  • 2 cups coarse ground yellow grits
  • 2 sweet onions, coarsely chopped
  • 6 cloves garlic, finely chopped
  • 1/2 cup white wine
  • 4 bay leaves
  • 2 cans (28 ounces each) whole tomatoes, coarsely chopped, juices reserved
  • Pinch of cayenne pepper
  • 2 pounds large shrimp, shells removed, tails intact
  • Freshly ground black pepper
  • 1/2 cup heavy cream
  • 1/3 to 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus a bit more shaved for garnish, if desired
  • 1/2 cup loosely packed fresh herbs, such as parsley, oregano, and thyme, coarsely chopped in a food processor
  1. For the grits: Heat 4 cups water, milk, 2 tablespoons butter, and salt to a gentle boil in a medium saucepan. Sprinkle in the grits. Reduce the heat to simmer, and cook, stirring often with a wooden spoon, until the mixture is smooth, thick, and falls easily from a spoon, 15 to 20 minutes.
  2. Meanwhile, prepare tomatoes: Add 2 tablespoons butter to the skillet. Saute onion and garlic until soft and translucent, 2 to 3 minutes. Pour in white wine, and cook until dry, 2 to 3 minutes. Add bay leaves, and stir in tomatoes and reserved juice. Season with cayenne pepper. Reduce the heat, and simmer until slightly thickened and the tomatoes have broken down, about 10 minutes.
  3. For the shrimp: Heat the remaining 2 tablespoons butter in a large skillet over medium-high heat to sizzling. Add shrimp, season with salt and black pepper, and saute to sear on both sides, about 2 minutes per side.
  4. When grits are thickened, stir in heavy cream and grated Parmigiano-Reggiano cheese. Keep covered with a tight-fitting lid until ready to serve. When tomatoes are ready, remove the skillet from the heat, and stir in the chopped herbs. Cover, and keep warm until shrimp are cooked.
  5. To serve, put a heaping spoonful of grits onto a soup plate. Top with the tomatoes, and arrange the shrimp around the plate. Garnish with freshly shaved Parmigiano-Reggiano cheese, if desired.

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