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Shrimp and Grits CLINTON KELLY

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Clinton makes a quick and easy meal!

4 cups chicken stock
1/4 cup half and half
1 cup instant grits
Kosher salt and freshly ground black pepper (to taste)
1/2 stick butter
1 red bell pepper (stem removed, seeded, small dice)
3 scallions (thinly sliced)
1 clove garlic (peeled, grated)
1/2 teaspoon paprika
1/3 cup dry white wine
1 pound large shrimp (peeled, deveined, tails on)
1/2 lemon (juiced)
1/4 cup parsley (to garnish)
hot sauce (to serve)
Kosher salt and freshly ground black pepper (to taste)

In a medium saucepan, add the chicken stock and bring to a boil. Gradually whisk in grits and allow to simmer for 6-7 minutes, stirring occasionally until thickened. Remove from the heat and add the half and half. Stir to combine and season with salt and pepper. Set aside and keep warm.
For the Shrimp: In a large saute pan, add the butter and heat over medium heat. Add the red bell pepper, scallions, garlic and paprika and cook until almost tender, about 4 minutes. Deglaze the pan with white wine and add the shrimp. Allow to cook on both sides until pink and opaque, about 2 minutes per side. Finish with lemon juice.
Divide the grits between bowls and spoon the shrimp over the top. Top with parsley. Serve hot sauce on the side.
Tip: Whisk the grits continuously to prevent lumps.

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