Spicy Shrimp And Cheese Grits With Tomato

Key Ingredients For Tomato Shrimp and Grits

Corn Grits

Corn meal is made from dried and ground corn. Grits are similar, but they are usually made from hominy and are a courser grind. Hominy comes from yellow or white maize, also known as field corn and once dried the kernels are soaked in an alkali solution of lye or slaked lime which removes the hull and germ. This process makes the corn easier to grind and cook. Grits have a mild flavor that creates a great base for many other more dominant flavors.

Pepper Jack Cheese and Half & Half

I used pepper jack cheese to add a little kick and add to the creamy texture, and a couple tablespoons of half and half to make them a little richer tasting. The creamy dairy in the grits contrasts beautifully with the bright acidity of the tomatoes and the sweet shrimp.

Shrimp

Shrimp are slightly sweet and salty. Their firm texture plays well with the creaminess of the grits. They are high in protein, but low in calories, carbs and fat.

Diced Tomatoes and Tomato Paste

Tomatoes are a little sweet, but also tangy and acidic. The tomato paste is just a concentrated version of that flavor profile and adds a nice body to the sauce. The tomatoes complement the sweetness of the shrimp.

Hot Sauce

As with most spicy recipes, I create here, I like to leave the level of heat up to you. I can handle a lot of heat, but I tend to err on the side of mellow so that my whole family can enjoy it. I really love the Goya hot sauce. I love that it adds a bit of tang from the vinegar in it. It is really similar to Frank’s if you happen to have that in your fridge. Cholula would also work well.

If you’re using Tabasco brand, just go easy and add more to taste, as that is more concentrated than these other more vinegary hot sauces. I added more hot sauce on top of mine to give it more kick! Yehaw!

Other Ingredients For This Recipe

• 3 cups chicken broth, vegetable broth or water
• pinch garlic powder
• 1 teaspoon salt, divided
• 4 teaspoons extra virgin olive oil, divided
• 1 tablespoon chopped garlic
• Chopped fresh parsley for garnish, optional

Step By Step Instructions For Tomato-Based Shrimp And Grits

Step 1: Prepare the grits.

Bring broth to a simmer in a medium saucepan over high heat. Gradually whisk in corn grits. Bring to a simmer, whisking often. Reduce heat to medium-low and simmer stirring with a silicone spatula until the mixture is very thick, 4 to 6 minutes.

Step 2: Add the cheese, half and half and seasoning.

Remove from the heat and stir in Pepper jack cheese until melted. Add half and half, garlic powder and ½ teaspoon salt. Cover and keep warm.

Step 3: Cook the shrimp.

Meanwhile, heat 2 teaspoons oil in a large skillet over high heat. Add shrimp in a single layer, and cook, undisturbed until seared and bright pink on the bottom, about 2 minutes. Turn shrimp over and let cook on the other side until the shrimp is just cooked through, about 2 minutes longer. Remove shrimp to a plate and cover with foil.

Step 4: Make the sauce and add the shrimp.

Add the remaining 2 teaspoons oil to the skillet, and reduce heat to medium-low. Add garlic and cook, stirring until the garlic is fragrant. Immediately add diced tomatoes, and cook, scraping up browned bits from the skillet until the mixture simmers. Stir in tomato paste, hot sauce and the remaining ½ teaspoon salt until the tomato paste is no longer clumpy. Stir in the cooked shrimp and any accumulated juices from the plate. Heat shrimp through and remove from the heat.

Step 5: Garnish and serve.

Serve the grits hot with the shrimp and tomato sauce on top. Garnish with parsley if desired.