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Decadent Shrimp & Grits in a Spicy Tomato-Cream Sauce

Print Recipe
Tender shrimp and creamy grits in a spicy tomato, garlic, cream sauce
Course Main Course
Cuisine American
Keyword grits, homecook, homecooked, homemade, shrimp
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 lb shrimp de-veined, i kept shrimp tails on for extra flavor but you can remove them
  • 1 1/2 cup heavy cream
  • 6 tbsp butter
  • 4 tbsp olive oil
  • 2 tbsp tomato paste
  • 3/4 cup parmigiano reggiano
  • 1/4 cup marscapone cheese
  • 6 garlic cloves, sliced thin
  • 1 cup grits I used Southern Queen brand
  • 4 cups chicken stock
  • 1 cup water water to be used as needed
  • salt to taste
  • black pepper to taste
  • 1 tsp red pepper chili flakes

Instructions

For the Grits

  • Add chicken broth to pot on medium heat and bring to a boil
  • Add grits to boiling broth, stir, turn down to the lowest setting and cover pot
  • Stir grits every 5 minutes to ensure grits don't stick to the pot, (about 30 minutes to an hour)
  • After 30 minutes or when grits are almost cooked, add butter, heavy cream, and marscapone cheese.
  • Continue to cook until you achieve the desired texture (i cooked mine for about an hour)
  • Add parmigiano reggiano and stir. Turn off heat and cover pot

For the Sauce

  • Season shrimp
  • Heat olive oil in pan on medium-high heat
  • When oil is hot, sear shrimp 1-2 minutes on each side, set aside. Adjust heat to medium
  • In the same pan you cooked the shrimp, add remaining olive oil and saute onion and red chili pepper flakes until translucent
  • Add garlic, cook until fragrant, then add tomato paste
  • Mix garlic, onion, tomato paste in the pan for 2-3 minutes until tomato paste gets darker in color
  • Add heavy cream to the pan, mix well with tomato paste mixture, and simmer until the sauce thickens. Adjust heat to low setting
  • Add shrimp back to the pan and mix into the sauce
  • Allow shrimp to simmer in the sauce until fully cooked.
  • Top grits with shrimp, more sauce, and remaining parmigiano reggiano
  • Enjoy!

Notes

The longer these grits cook the creamier the texture. For this recipe I cooked the grits for about an hour but they should be fully cooked after 30 minutes.