pauls-shrimp-and-grits

Paul's Shrimp and Grits

0 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
PJKRAVITZ
Recipe by  PJKRAVITZ

“This is a version of shrimp and grits that takes you on some twists and turns away from the traditional version. If you can't find dried horseradish, use 1 tablespoon prepared horseradish.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Bring chicken broth and butter to a boil in a large saucepan; reduce heat to low and slowly whisk in grits. Simmer grits until tender and chicken broth is absorbed, about 15 minutes. Remove from heat, stir Cheddar and Parmesan cheeses into grits until smooth, and cover. Keep grits warm.
  2. Cook and stir diced salt pork in a large dry skillet over medium-low heat until pork has rendered most of its fat, about 10 minutes; raise heat to medium-high and cook until the pork pieces are browned, stirring often, about 5 more minutes. Remove pork pieces with a slotted spoon and retain drippings in skillet.
  3. Spread pine nuts into skillet with salt pork drippings over medium heat and stir until fragrant and lightly browned, 3 to 5 minutes. Scoop pine nuts out of skillet with slotted spoon, retaining drippings in skillet, and stir nuts into grits.
  4. Place shrimp and garlic into the hot skillet; cook until shrimp are just opaque and bright pink, 1 to 2 minutes. Remove shrimp from skillet and leave most of the garlic in the pan. Stir tomatoes, red curry paste, dry mustard, dry horseradish, oregano, thyme, basil, and kosher salt into skillet, bring to a boil, and cook over medium-high heat until liquid is reduced by half, about 10 minutes. Stir shrimp back into skillet and toss with sauce.
  5. Serve grits topped with shrimp and sauce. If desired, top with browned salt pork pieces.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Old Charleston Style Shrimp and Grits
(112)

Old Charleston Style Shrimp and Grits

Garlic Shrimp and Cheesy Grits
(19)

Garlic Shrimp and Cheesy Grits

Shrimp and Grits for the Displaced Southerner
(13)

Shrimp and Grits for the Displaced Southerner

Shrimp and Cheesy Grits with Bacon
(12)

Shrimp and Cheesy Grits with Bacon

Shrimp and Grits Louisiana Style
(8)

Shrimp and Grits Louisiana Style

Shrimp and Grits on the Barbie
(7)

Shrimp and Grits on the Barbie

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 500 cal
  • 25%
  • Fat
  • 43.8 g
  • 67%
  • Carbs
  • 11.2 g
  • 4%
  • Protein
  • 15.8 g
  • 32%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 1574 mg
  • 63%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Old Charleston Style Shrimp and Grits

>

next recipe:

Lemon-Garlic Shrimp and Grits