The Official Community for The Chew Fans

ART SMITH Homecoming Shrimp & Grits

1.64K 0
Please follow and like us:

1 small red bell pepper (diced)
1 small green bell pepper (diced)
1 small sweet onions (diced)
1 Tsp garlic (minced)
1 (32-ounce) can whole peeled tomatoes
2 Tbsp butter
1 bay leaves
1/2 bunch of fresh thyme
1/2 bunch of fresh basil
salt and pepper (to taste)
1/4 Tsp cayenne pepper
1/4 Cup Spanish paprika
1 1/2 Tbsp chili powder
1 1/2 Tbsp garlic powder
1 1/2 Tbsp Ancho powder
2 Tbsp brown sugar
1 Lb tiger shrimp (cleaned)
1/4 Lb stone-ground grits
1 Cup heavy cream
1 Quart vegetable stock
1/4 Lb unsalted butter
salt and pepper (to taste)

To Make Tomato Sauce: Sweat bell peppers, onion and garlic in butter until translucent. Crush tomatoes by hand and add to pot with herbs and bay leaf. Let simmer for one hour; season with salt and pepper to taste.
To Make Shrimp: Combine all spices in a mixing bowl you can store in an air tight container for up to a month. Place shrimp in large mixing bowl, coat liberally with spice blend; let marinate for 6 hours to overnight. In saut?? pan, sear each shrimp in vegetable oil on one side, flipping shrimp after 1 to 2 minutes. Cover with tomato sauce, cooking in tomato sauce until shrimp are cooked through and sauce is hot.
To Make Grits: Combine grits with vegetable stock soak for up tp four hours or over night. in medium saucepot place on medium heat, stirring often until the grits have been hydrated and are cooked to your liking. Place in heavy cream and butter. Season with salt and pepper to taste.

Print Friendly, PDF & Email

Leave A Reply

Your email address will not be published.