Keep these "Savannah Shrimp and Grits" light and satisfying by adding in lots of herbs - here I'm using tarragon - and some acid, like lemon juice. That'll bolster flavor and keep the fat.
Recipe courtesy of Patrick Decker
Savannah Shrimp and Grits
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

For the Grits: 
  • 2 1/2 cups chicken stock
  • 2 cups milk
  • 1 teaspoon garlic powder
  • 1 cup instant grits
  • 1 cup shredded sharp Cheddar cheese
  • Salt and ground black pepper 
For the Shrimp:
  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 1 small red bell pepper, chopped
  • 2 to 3 cloves garlic, finely chopped
  • 20 large shrimp, peeled and deveined
  • 1 (15-ounce) can diced tomatoes
  • Zest and juice of 1 lemon 
  • 1 tablespoon fresh tarragon, finely chopped
  • Salt and ground black pepper

Directions

To prepare the grits, combine the chicken stock, milk and garlic powder in a medium pot over medium-high heat. Bring the liquids to a boil and then stir in the grits. Reduce the heat to medium low and cook, stirring frequently, until the grits are tender and have absorbed the liquid, 6 to 8 minutes. Stir in the cheese and season the grits with salt and pepper. Reserve warm. 

While the grits are cooking, place a large skillet over medium heat with the butter. Add the onion, bell pepper and garlic to the pan and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the shrimp, tomatoes and juice of the lemon to the pan and simmer until the shrimp are cooked through, 3 to 4 minutes. Stir in the zest of the lemon and tarragon and season the shrimp with salt and pepper. 

To serve, spoon the shrimp and pan sauce over the grits.

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