Shrimp & Grits


Healthy Shrimp and Grits

Makes 4 servings

For the grits
• 3 cups water
• 1 teaspoon salt
• 3/4 cup uncooked quick-cooking grits
• 1 tablespoon unsalted butter
• 3/4 teaspoon black pepper
• 1/2 cup freshly grated sharp cheddar cheese
• 1/4 cup freshly grated Parmesan cheese, plus additional for serving
• 1/2 cup chopped green onions, plus additional for serving

For the shrimp
• 2 teaspoons extra virgin olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound medium shrimp, peeled and deveined
• 2 Tablespoons butter

• In a Small pot, bring the water to a boil. Add the salt, slowly add the grits in a thin stream, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 minutes. Remove from heat, then stir in the butter, black pepper, and green onions.

• In a large bowl, stir together the olive oil, garlic, paprika, thyme, oregano, cayenne, salt, and pepper. Add the shrimp and toss gently to coat.

• Place two tablespoons butter into a skillet and melt. Spread the shrimp in a single layer into the skillet. Pan fry the shrimp for 5 to 6 minutes, until just pink and cooked through. Serve a top the grits, sprinkled with additional Parmesan cheese and green onions.

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