Sriracha Tomato Shrimp and Grits recipe
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Ingredients
- 1 yellow onion, diced small 1 teaspoon olive oil 1 gallon water 24 ounces regular grits, uncooked 8 ounces unsalted butter 2 cups shredded white Cheddar cheese ½ teaspoon kosher salt ¼ teaspoon freshly cracked black pepper 1 tablespoon olive oil 1 yellow onion, thinly sliced 1 red bell pepper, seeded and thinly sliced 1 green bell pepper, seeded and thinly sliced 4 andouille sausage links, thinly sliced 2 pounds uncooked medium shrimp (26-30 count) - peeled, deveined, thawed if frozen 1 (28 ounce) can Hunt's® Diced Tomatoes, undrained 4 tablespoons sriracha hot sauce ½ teaspoon kosher salt ¼ teaspoon freshly cracked black pepper
Nutrition Info
- 713.8 caloriescarbohydrate: 68.6 gcholesterol: 214.7 mgfat: 31.6 gfiber: 3 gprotein: 35 gsaturatedFat: 17.8 gservingSize: -sodium: 1383.7 mgsugar: 8.6 gtransFat: : -unsaturatedFat: : -
Directions Sriracha Tomato Shrimp and Grits
Directions
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Grits: Heat olive oil in a large pot on high heat, add the onions and brown. Add water and bring to a boil. Slowly stir in grits and cook on medium heat until they are cooked, about 45 minutes. Finish with butter, cheese, salt and pepper, keep warm.
Shrimp: Heat olive oil in a large saute pan on high heat. Add onions, peppers and sausage and saute for 5 to 6 minutes. Next, add shrimp and cook until they are cooked through, about 5 minutes. Finish by stirring in diced tomatoes, Sriracha, salt and pepper and simmer for 10 minutes on low heat.
Serve the shrimp over the cheesy grits.