Name: Arron's Shrimp and Grits recipe
Ingredients: 3 cups shrimp stock, divided;1 cup finely ground cornmeal;1 tablespoon butter;½ cup shredded sharp Cheddar cheese;salt and ground black pepper to taste;2 tablespoons canola oil;½ cup diced celery;1 cup diced onion;1 cup diced green bell pepper;1 tablespoon dried thyme;1 tablespoon dried oregano;1 (8 ounce) can tomato sauce;⅓ cup reduced-fat sour cream;1 ½ pounds uncooked shrimp, peeled and deveined;1 dash hot pepper sauce, or to taste;1 teaspoon chopped green onion, or to taste

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Ingredients

3 cups shrimp stock, divided 1 cup finely ground cornmeal 1 tablespoon butter ½ cup shredded sharp Cheddar cheese salt and ground black pepper to taste 2 tablespoons canola oil ½ cup diced celery 1 cup diced onion 1 cup diced green bell pepper 1 tablespoon dried thyme 1 tablespoon dried oregano 1 (8 ounce) can tomato sauce ⅓ cup reduced-fat sour cream 1 ½ pounds uncooked shrimp, peeled and deveined 1 dash hot pepper sauce, or to taste 1 teaspoon chopped green onion, or to taste

Nutrition Info

336.4 calories carbohydrate: 26.3 g cholesterol: 192.8 mg fat: 13.7 g fiber: 3.1 g protein: 26.5 g saturatedFat: 5.1 g servingSize: - sodium: 864.7 mg sugar: 4 g transFat: : - unsaturatedFat: : -

Directions

Bring 2 cups shrimp stock to a boil in a saucepan, reduce heat to low and let the stock simmer.
Whisk cornmeal with remaining 1 cup shrimp stock in a bowl until smooth. Whisk the moistened cornmeal into the simmering shrimp stock. Stir grits occasionally until slightly thickened, 3 to 5 minutes. Stir in butter until incorporated. Mix in sharp Cheddar cheese, about 1 tablespoon at a time, until cheese has smoothly melted into grits.
Bring grits back to a simmer and cook, stirring often, until tender, 15 to 20 more minutes. Season with salt and black pepper.
While grits are simmering, heat canola oil in a large skillet over medium heat. Cook and stir celery until tender, 3 to 4 minutes, stir in onion, green bell pepper, thyme, and oregano. Cook and stir vegetables until onion is translucent, 7 to 8 minutes.
Mix tomato sauce into cooked vegetables and simmer for about 5 minutes to blend the flavors, stir in the sour cream to make a sauce.
Stir shrimp into the sauce with vegetables and cover skillet. Bring sauce to a simmer, cover, and reduce heat to low. Simmer until shrimp are pink and no longer translucent in the middle, 5 to 7 minutes.
To serve, turn grits into a large shallow serving bowl and arrange shrimp over the grits using tongs. Pour sauce and vegetables over shrimp and grits, season to taste with hot pepper sauce and sprinkle with green onion.

Recipe Yield

6 servings

Recipe Note

My take on a low-country classic.

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