Gulf Shrimp & Grits
Creamy polenta base topped with sautéed shrimp, aromatics, and broth. Finished with cheese and served warm.
Ingredients
Method
Bring vegetable broth to a boil in a large saucepan. Slowly whisk in grits to avoid lumping, stirring constantly.
Reduce heat to low and simmer for 20–25 minutes, stirring frequently, until grits are tender and creamy. Add water if mixture becomes too thick.
Stir in butter, cheddar cheese, and salt. Keep warm over low heat, stirring occasionally.
Heat olive oil in a large skillet over medium-high heat. Add diced onion, garlic, and celery; sauté for 3–4 minutes until softened.
Add shrimp and bay leaf to the skillet. Cook for 3–4 minutes until shrimp turn pink and opaque, stirring gently.
Remove from heat and stir in lemon juice. Season with black pepper and discard bay leaf.
Divide creamy grits among serving bowls. Top each with shrimp mixture and garnish with fresh parsley.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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