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Creole Style Shrimp and Rice Grits

1 cup rice grits
2-4 cups chicken stock
1/4 cup heavy cream
1/2 cup grated Gruyere cheese
1 pound large shrimp, peeled and de-veined
1-2 red ripe tomatoes, diced
1/3 cup onion, diced
Salt and pepper to taste, pinch red pepper flakes
Butter and olive oil

Heat 2 cups of stock, whisk in rice grits, cover and simmer on low for 20 minutes. Add the cream and more stock if needed to get the consistency you like. Add cheese and mix well. Season the shrimp to taste. Heat a heavy bottom pan searing hot carefully add a little oil then sear the shrimp quickly, not more than 1 minute, cooking in small batches. Set the shrimp aside. In the same pan, (do not wipe it out or clean) add a little butter to the shrimp juices left in the pan and the onions, season and saute over medium low heat for 8 minutes, add more butter as needed. Add the tomatoes and cook for 10 minutes (the tomatoes should fall apart, cook until the sauce is thick. Add the shrimp and toss well. Plate the grits, garnish with shrimp and sauce over top.

recipe styled by The Coastal Table | photo by Jennifer Johnson