Spicy Shrimp & Grits

Pure comfort food. The spicy shrimp is balanced by the creamy and rich grits. It is an easy, delicious meal that will impress guest and fill your stomach with warmth and your mouth with gratitude.

My first Shrimp and Grits recipe came from Food; Bighearted Shrimp. I have made many versions and modifications over the years to create this recipe.

Gather up the ingredients and start cooking.

For the grits:

• ¾ cup grits (Bob’s Red Mill Corn Grits are super good and you can follow the directions on the bag for grits)

• 3 cups of water

• ¼ teaspoon salt

• 4 ounces Cheddar cheese, grated

• 3 tablespoons butter

• 1 teaspoon coarse fresh ground pepper

For the Shrimp:

• 1/4 cup extra virgin olive oil

• 1/2 cup chopped onion

• 1/2 cup chopped green pepper

• 1/2 cup chopped celery

• 2 teaspoons chopped garlic

• 1/2 teaspoon hot red chili pepper flakes for mild spice (another 1/4 teaspoon for medium spice or another 1/2 teaspoon if you really like spice)

• 3 tablespoons chopped parsley, additional for garnish

• 1/2 teaspoon dried thyme

• 1 14.5 oz can stewed tomatoes, cut up with their juice

• 1 tablespoon anchovy paste (don’t skimp on the anchovy paste)

• 1 teaspoon worcestershire sauce

• 1 pound medium to large raw shrimp, shelled

• 1/3 cup heavy cream

• 2 green onions, diced for garnish

For the grits, bring 3 cups water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese, and butter and stir until melted. Keep warm.

Put the olive oil and onions in a saute pan, turn on the heat to medium, and cook the onion until it becomes translucent. Add the garlic, peppers, celery, and chili pepper. When the garlic becomes colored a pale gold (2-3 minutes), add the parsley and thyme and stir once or twice, then add the cut-up tomatoes with their juice together with a liberal pinch of salt. Stir thoroughly to coat the tomatoes well, add the anchovy paste and worcestershire sauce and stir to combine. Adjust heat to cook at a steady simmer. Stir from time to time and cook for about 20 minutes, until the oil floats free from the tomatoes.

While the sauce simmers, peel the shrimp and remove their dark vein. Rinse the shrimp in cold water and pat them dry with a paper towel.

Add the shrimp to the simmering sauce, turning them 2 or 3 times to coat them well. Cover the pan and cook for about 2 to 3 minutes, until they have just turned pink, about 2 minutes. Add the cream. Taste and correct for salt and chili pepper.

Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley and green onions.