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Shrimp and Grits

I love finding a new recipe to add to my 
collection of favorites.

This one is from the book 
“Whiskey In A Teacup” by Reese Witherspoon.
I cut the recipe in half for the two of us and 
followed it exactly, making only a slight change
to the procedure. The full recipe with all 
the other menu sides would serve 6-8
for entertaining. But, it’s easy enough
for any day’s dinner. 
1. I added the water and Worcestershire sauce
   along with the tomatoes, then added the shrimp. 
2. I keep tomato paste measures out in 1 T scoops 
    in the freezer, so it’s always easy to add to a
    recipe. It melts right in with the liquids. 
3. The grits definitely needed more water. 
    Her directions call for only 3 C water. 
     I used the package for guidelines. 

Reese’s menu suggestions:
southern dinner party
Cheddar Biscuits
Shrimp and Grits
Sauteed Baby Kale
Mud Pie Trifle
Cowboy Cookies
Shrimp and Grits
FOR THE SHRIMP
2 T olive oil
1 T butter
1 medium onion chopped
1 small green pepper, chopped
3 cloves garlic, minced
1 (14 oz) can diced tomatoes with liquid
1 t Cajun/Creole seasoning 
   (Tony Chachere’s Creole Seasoning) 
2 T tomato paste
1/2 C water
2 t Worcestershire sauce
2 lbs medium-large raw shrimp, peeled
Salt to taste
chopped green onions for garnish

In a large skillet, add the olive oil and butter
 over medium-high until the butter is melted.
Add the onions and green pepper and saute until
softened, about 4 minutes.
Add the garlic and cook for 1 minute more.
Stir in the tomatoes and their liquid, the
  tomato paste, creole seasoning, water, and 
Worcestershire sauce. Cook for 2-3  minutes. 
Add the shrimp, stirring for 4-5 minutes until 
the shrimp turn pink. Remove from heat. 
Taste and add salt if needed. 
Serve immediately over warm grits. 
Garnish with chopped green onions. 

FOR THE GRITS
1-1/2 C grits (not quick-cooking)
1 t salt
4 T butter
3-4 C water
Bring the water to a boil in a medium saucepan. 
Stir in grits and salt. Bring back to a boil, 
stirring occasionally, then reduce the heat 
to low, stir in the butter, and simmer for about
 15 minutes. The grits will absorb all the water,
 so you need to stir them occasionally and 
add more water if they become too thick. 
Enjoy!


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