Shrimp and Grits
Shrimp and Grits
Whether you call them “grits” or “polenta”, stone-ground corn makes a creamy, cheesy and delicious base for sautéed shrimp. The origins of Shrimp and Grits can be traced to Africa, and in the United States, South Carolina has become its historical home. Our version uses our own Colavita olive oil and diced tomatoes for a full, savory flavor.
Ingredients
Directions
Bring 3 1/2 cups water to a boil and stir in the Colavita Instant Polenta. Reduce heat to low, and cook for 5 minutes, stirring constantly until the mixture thickens.
Remove from heat, add the salt, cheese and Colavita Olive oil and stir until melted. Keep warm.
Heat 2 tbsp Colavita olive oil in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes.
Add the Colavita Diced tomatoes and thyme and bring to a simmer. Cook for 2 or 3 minutes.
Sprinkle the tomato mixture with the 1 tbsp flour and stir well.
Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes.
Add 1/2 cup stock and cook for 2 to 3 minutes more.
Add the tomato paste and stir until blended.
Add the heavy cream, Worcestershire and Tabasco. The mixture should thicken and coat the shrimp. If too thick, add a bit more stock. Be careful not to let it come to a boil. Taste for salt.
Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley.
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Ingredients
Directions
Bring 3 1/2 cups water to a boil and stir in the Colavita Instant Polenta. Reduce heat to low, and cook for 5 minutes, stirring constantly until the mixture thickens.
Remove from heat, add the salt, cheese and Colavita Olive oil and stir until melted. Keep warm.
Heat 2 tbsp Colavita olive oil in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes.
Add the Colavita Diced tomatoes and thyme and bring to a simmer. Cook for 2 or 3 minutes.
Sprinkle the tomato mixture with the 1 tbsp flour and stir well.
Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes.
Add 1/2 cup stock and cook for 2 to 3 minutes more.
Add the tomato paste and stir until blended.
Add the heavy cream, Worcestershire and Tabasco. The mixture should thicken and coat the shrimp. If too thick, add a bit more stock. Be careful not to let it come to a boil. Taste for salt.
Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley.
