Shrimp and Grits (with Vegetarian Alternative)
Try this Shrimp and Grits recipe, offering a delicious vegetarian option.
Try this Shrimp and Grits recipe, offering a delicious vegetarian option.
- 1 teaspoon salt
- 1 tablespoon lemon juice
- salt and pepper to taste
- 2 tablespoons all-purpose flour
- 4 cups water
- 2 teaspoons garlic minced
- fresh ground pepper to taste
- sauce:
- 1 tablespoon canola oil
- 1/4 cup parmesan cheese shredded
- 1/2 tablespoon butter
- 2 green onions sliced
- 1 teaspoon tabasco sauce
- 1 cup quick-cooking grits
- 4 plum tomatoes diced
- -
- grits:
- 2/3 cup sharp cheddar cheese shredded
- 2/3 lb. white button or cremini mushrooms sliced
- 1/3 cup red bell pepper diced
- 1/3 cup broth (i use better than buillion vegetable paste)
- shrimp or vege sausage:
- 1 lb. raw shrimp peeled and deveined (or 1/4 lb. per serving) or
- 4 field roast vegetarian sausages mexican chipotle flavor (or 1 sausage per serving)
- Carbohydrate 39.5197214977066 g
- Cholesterol 200.652991228387 mg
- Fat 18.740482366036 g
- Fiber 1.10133541594606 g
- Protein 33.4904211814583 g
- Saturated Fat 6.78718620247103 g
- Serving Size 1 1 serving (522g)
- Sodium 443.119275922498 mg
- Sugar 38.4183860817606 g
- Trans Fat 1.27409891700027 g
- Calories 468 calories
Step-by-step
- In a large saucepan, boil 4 cups of water. Add 1 teaspoon of salt, then whisk vigorously as you add the grits.
- Cook for 5-7 minutes over medium-low heat, until creamy.
- Add butter, cheeses, and fresh ground pepper. Stir to combine.
- Meanwhile, heat the canola oil in a large skillet.
- Add mushrooms and bell peppers and saute over medium heat for 5-7 minutes or until softened.
- Add garlic, tomatoes, green onions, stock, lemon juice, and Tabasco.
- Simmer, stirring frequently, until the vegetables are heated through and the sauce reduces slightly, 3-5 minutes.
- To prepare the shrimp, pat dry with paper towels.
- In a small bowl, sprinkle with salt and pepper and toss with flour evenly to coat.
- Heat canola oil in a skillet over medium heat.
- Add shrimp and cook until opaque throughout and lightly browned.
- To prepare vegetarian sausage, slice ½ inch thick.
- Heat canola oil in a skillet over medium heat.
- Add sausage and cook until heated through and browned on both sides.
- To serve, divide grits equally among 4 bowls.
- Top with vegetable mixture and shrimp or sausage.
Shrimp and Grits: A Culinary Journey from My Kitchen to Yours
As a busy professional woman, time is my most precious commodity. I crave delicious, satisfying meals that don't require hours in the kitchen. This Shrimp and Grits recipe has become a weeknight staple, offering a perfect balance of flavor and efficiency. The beauty lies in its adaptability: it's equally satisfying for a seafood lover or a vegetarian friend. One pan of amazing veggies, creamy grits, and your choice of protein – shrimp or veggie sausage – makes for a weeknight win.
The creamy grits form the comforting base, a blank canvas for the vibrant flavors to follow. I use quick-cooking grits for convenience, but the texture remains delightfully smooth and rich. The secret is in the careful whisking as you add them to the boiling water – it prevents lumps and ensures that creamy texture we all love. I typically add a touch of butter and sharp cheddar cheese for a touch of decadent richness that perfectly complements the savory grit base.
The vegetable medley is where the real magic happens. A simple sauté of mushrooms, bell peppers, and plum tomatoes creates a burst of fresh flavors. The addition of garlic, a squeeze of lemon juice, and a dash of Tabasco adds a surprising depth and zest. The vegetables are cooked until tender but still retain a satisfying bite. This quick vegetable mix is really the perfect partner to the shrimp or sausage and creamy grits.
Now, the protein options. The shrimp version is undeniably classic, tender succulent shrimp that cook quickly and evenly, resulting in perfectly plump, flavorful bites. However, for my vegetarian friends (or those seeking a meatless Monday option), I've incorporated a vegetarian sausage, such as Field Roast’s Mexican Chipotle flavor. It adds a delightful smoky spice to complement the earthy flavors of the vegetable sauce. The slight char on the outside complements the creamy and savory flavors of this dish perfectly.
This dish is more than just a meal; it’s an experience. The comforting warmth of the creamy grits, the vibrant freshness of the vegetables, and the delightful protein (whether shrimp or vegetarian sausage) create a symphony of flavors that dance on your taste buds. It's a dish that satisfies my cravings for both elegance and ease. Whether I'm celebrating a small victory after a long day or simply seeking a delicious and easy dinner, this Shrimp and Grits dish always delivers. It's versatility shines through, whether serving a crowd or enjoying a quiet evening at home. The ease of preparation allows you to relax, and simply enjoy the flavors, rather than stressing over hours in the kitchen.
This Shrimp and Grits recipe is a testament to the power of simple ingredients transformed into something truly extraordinary. It's a reflection of my culinary journey, a blend of efficiency, and a dedication to wholesome and delicious food. It’s a recipe that’s as adaptable as it is delicious. Give it a try and let your own culinary adventure unfold.
