Shrimp & Grits

This shrimp and grits is inspired by my mother Mary Beth’s version. It’s very simple and very delicious. An ageless spin on a southern classic.

Healthy Shrimp & Grits
Serves 4
This dish is best when you have access to fresh shrimp during shrimp season. Also, best when you have access to fresh basil.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For the Grits
  1. 3 cups water
  2. 1 cup stone ground corn grits
  3. Sea salt
  4. Freshly ground black pepper
For the Shrimp
  1. 2 tablespoons grapeseed oil
  2. 2 cloves of garlic, finely diced
  3. 1 small white onion, finely diced
  4. 1/2 cup basil, loosely packed, chopped (or fresh herb of choice, parsley, cilantro...)
  5. 1 jalapeño, seeded, diced
  6. 1 fresno chile, seeded diced
  7. Splash of worcestershire sauce (about 2 teaspoons)
  8. Sea salt, ground pepper, to taste
  9. 1 pound large or medium-large wild Atlantic or Gulf shrimp, shelled and deveined (33-38 count)
Instructions
  1. For the grits: In a medium saucepan, bring the water to boil with a pinch of salt. Once the water is boiling whisk in the grits, reduce heat and partially cover. Cook over low heat, stirring occasionally, until the liquid is absorbed and the grits are tender, about 15-20 minutes. The grits should be thick but still pourable—add another 1/2 cup of water if the grits becomes too heavy to whisk. Season to taste with salt and pepper.
  2. Heat a large shallow sauté pan or 10" cast-iron skillet over medium-high and add 2 tablespoons oil, chiles, and onions. Sauté until onions soften, about 5 or 6 minutes. Add the garlic, sauté for 2 minutes. Season with small pinch of salt. Add half the basil and the shrimp and cook about a 2-4 minutes on each side, until shrimp is just cooked through. Add the rest of the basil to the pan. Season to taste with salt and pepper. Spoon over grits and serve immediately. Garnish with basil.
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