Shrimp 'n Grits: Back 2 Back
Bae Rating: 3/5 Cook this for someone you want to impress but they aren't worth the effort. Cook this for someone who's time you may be wasting while the love of your life is occupied. Definitely a catfish meal. Looks like you slaved in the kitchen but it actually took 15 minutes.
Vibes: All New Orleans Errythang
Ingredients
Seasoning:
½ tbs of chili powder
½ tsp of cayenne
2 tsp of sea salt
½ tbs of garlic powder
½ tbs of onion powder
½ tsp of cumin
½ tbs of dried oregano
½ tbs of olive oil
Shrimp
½ lb of shrimp
½ cup of yellow onion, chopped
1 pint of cherry tomatoes, chopped
1 large clove of garlic, finely chopped
2 tsp of fresh thyme, chopped
1 tbs of Italian parsley, chopped
1 tsp of honey
¼ cup of heavy cream
¼ cup of tomato sauce
1 tsp of sea salt
1 tsp of pepper
1 tsp of chili powder
A few dashes of Texas Pete
½ cup of dry white wine
¼ cup of green onion, chopped
1 tbs of olive oil
1 tbs of unsalted butter
Roasted Garlic Grits
Recipe here
Instructions
For the shrimp
- Mix all of the seasonings together and set aside
- Toss the shrimp in the olive oil, then with the seasoning until it’s evenly coated
- Refrigerate the shrimp until you’re ready to cook
For the sauce
- Heat the olive oil and butter on medium heat
- Add the onions, and cook until they’re translucent. Aka see-through, this should take about 3-5 minutes depending on how your stovetop heats
- Add the garlic, and cook until you can smell it, then add the white wine. Simmer the onions and garlic and the wine until it’s reduced by half.
- Add the chopped tomatoes, thyme, and tomato sauce, and simmer for about 3 minutes
- Add the heavy cream, and season with the salt, pepper, honey and Texas Pete; simmer again on low for another 3 minutes. The cream will dilute the sauce a little, so taste it again after it has simmered. Add the salt and pepper as needed.
- Add the chopped parsley, stir and plate on top of the parmesan grits. Top the grits and sauce with the shrimp, and garnish with the chopped green onion.
