Tia's Shrimp and Grits

Name: Tia's Shrimp and Grits
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 4 slices bacon; 1 pound large shrimp, peeled and deveined; Kosher salt and freshly ground black pepper; 2 tablespoons unsalted butter; 2 stalks celery, finely chopped; 1 large clove garlic, minced; 1 small onion, finely chopped; 1 small green bell pepper, finely chopped; One 26.45-ounce box strained tomatoes, such as Pomi; 1/2 teaspoon seafood seasoning, such as Old Bay Seasoning; 2 1/2 cups milk; Kosher salt; 1 cup grits; 1/2 cup shredded Cheddar; 3 tablespoons unsalted butter; Freshly ground black pepper; 3 green onions, chopped

Recipe courtesy of Tia Mowry

Show: Tia Mowry at Home

Episode: Tia & Cory Cook-off

Tia's Shrimp and Grits

1 Review

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

728

Total Fat

38

Saturated Fat

19

Carbohydrates

59

Dietary Fiber

8

Sugar

18

Protein

42

Cholesterol

270

Sodium

1453

Total: 1 hr 10 min
Active: 1 hr 10 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

728

Total Fat

38

Saturated Fat

19

Carbohydrates

59

Dietary Fiber

8

Sugar

18

Protein

42

Cholesterol

270

Sodium

1453

Total: 1 hr 10 min
Active: 1 hr 10 min

Ingredients

Shrimp:

4 slices bacon

1 pound large shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

2 stalks celery, finely chopped

1 large clove garlic, minced

1 small onion, finely chopped

1 small green bell pepper, finely chopped

One 26.45-ounce box strained tomatoes, such as Pomi

1/2 teaspoon seafood seasoning, such as Old Bay Seasoning

Grits:

2 1/2 cups milk

Kosher salt

1 cup grits

1/2 cup shredded Cheddar

3 tablespoons unsalted butter

Freshly ground black pepper

3 green onions, chopped

Directions

Watch how to make this recipe.

For the shrimp: In a large skillet set over medium-high heat add the bacon and cook until crispy, 4 to 5 minutes, then transfer to a paper-towel-lined plate. Coarsely chop the bacon and set aside. Sprinkle the shrimp with salt and pepper on both sides and add it to the pan. Cook until the shrimp starts to turn pink, then flip and cook the other side until pink, about 2 minutes per side (they do not need to cook all the way through at this point). Set aside.
Using the same pan, reduce the heat to medium-low and add the butter, celery, garlic, onions, peppers and 1/4 teaspoon salt. Saute until the onions are translucent, 7 to 10 minutes. Add the tomatoes with their juices, 1/2 cup water and the seafood seasoning. Stir to mix, cover, and cook until the tomatoes break down and the sauce begins to blend together, 10 to 15 minutes, stirring occasionally. Add the shrimp back to the sauce to cook through, 3 minutes.
For the grits: In a large saucepan set over medium-high heat, bring 2 1/2 cups water, the milk and 1 1/2 teaspoons salt to a boil. While whisking, slowly add the grits. Keep whisking for about 15 minutes. The grits should be creamy at this point. Add in the cheese and butter and stir until the cheese melts. Season with salt and pepper.
To serve, scoop the grits into shallow bowls, then top each with some shrimp mixture, chopped bacon and green onions.

Tia's Shrimp and Grits

Tia's Shrimp and Grits

1 Review

Shrimp:

Grits:

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