Recipe courtesy of Robert Irvine
Print
Pan-Seared Shrimp with Romesco Sauce, Creamy Grits, and Greens
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
1 serving
Level:
Easy
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
1 serving
Level:
Easy

Ingredients

Grits:
  • 2 cups chicken stock, plus extra to loosen, if needed
  • Salt and pepper
  • 1 cup quick-cooking grits
  • 1/4 cup heavy cream
  • 1/2 cup havarti cheese, grated
  • 1 tablespoon chopped fresh parsley
Greens:
  • Grapeseed oil
  • 2 bunches mustard greens, cleaned, thick stems discarded
  • Pinch red chile flakes
  • 1/4 cup chicken stock
Shrimp:
  • 1 1/2 tablespoons unsalted butter, divided
  • 2 (21/25) count shrimp, peeled, deveined, and rinsed
  • Salt and pepper
  • 2 tablespoons white wine
  • 2 to 3 tablespoons Romesco Sauce, recipe follows
Romesco Sauce:
  • 1/4 cup blanched, slivered almonds
  • 1 slice rustic white bread, diced into 1/2-inch cubes
  • 1 teaspoon white balsamic vinegar
  • 4 Roma tomatoes, cored and quartered
  • 1/4 cup jarred roasted red peppers
  • 1 clove garlic, minced
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • Salt

Directions

Shrimp:

For the grits: Place a saucepan over high heat with the chicken stock, salt, and pepper. Bring to a boil, reduce the heat to medium-low, add the grits, and stir with a whisk. Once the grits come to a simmer, add the cream, again reduce the heat to low, and continue to cook until the grits just start to thicken, about 8 minutes. Add the cheese to the grits, taste for seasoning, turn the heat off, and allow the cheese to melt into the grits. Stir in the chopped parsley. Taste and season with salt, if needed. Cover and keep warm.

For the greens: In a medium pan over medium heat, heat the oil and saute the mustard greens until starting to wilt, about 1 minute. Stir in the chile flakes and cook 1 minute. Add the stock and bring to a simmer. Cook until the greens are just tender, 5 to 7 minutes.

For the shrimp: Heat a saute pan over medium heat and add 1 tablespoon butter, allowing the butter to melt.

Season the shrimp with salt and pepper and then add to the pan. Stir the shrimp while cooking. Cook until bright red, 3 to 4 minutes.

Once the shrimp are cooked, add the wine to deglaze the pan, allowing the wine to simmer for 1 minute until reduced.

Turn the heat off and add 2 to 3 tablespoons Romesco sauce, stirring in to coat the shrimp. Add the remaining 1/2 tablespoon butter to finish.

To plate, spoon the grits onto a plate, top with mustard greens, and top with shrimp.

Romesco Sauce:

Grind the almonds in a food processor until finely ground but not pureed. Add the bread, vinegar, tomatoes, peppers, garlic, and paprika to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil slowly until the sauce is thickened. Taste and season with salt.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

On TV

Siba's Table

7:30am | 6:30c

Siba's Table

8:30am | 7:30c

Siba's Table

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here