Shrimp and Grits (in Gravy)

This dish was amazing!!

Shrimp Gravy

  • 2 tbsp EVOO
  • 1 lb shrimp, peeled and deveined, tail-off
  • 2 Tbsp fresh squeezed lemon juice
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp butter
  • 3 tbsp flour
  • 1 – 1 1/2 cups milk

Grits

  • 2/3 cup grits
  • 2 cups water or milk
  • s&p
  • 1 tsp butter

For the grits, place a lidded sauce pot on the stove and bring the liquid to a boil. Once boiling cook grits according to package instructions.

Heat a tbsp of oil in a nonstick skillet over medium-high heat. Add the shrimp and cook for 2 minutes (the shrimp will not be cooked all of the way through). Remove from pan and set aside.

In the same pan, add the remaining 1 tbsp oil and 1 tbsp butter. Cook the onions and garlic (season with s&p) for 4-5 minutes or until translucent.

Add in flour, cook 1 minute. Slowly whisk in milk and thicken into a nice creamy gravy (add more milk if needed). Season with s&p.

Once the gravy has thickened stir the shrimp back in and squeeze the juice of a lemon over the pan. Turn the pan to low and allow to simmer for a few minutes.

Dish out grits and top with shrimp gravy.

Served with roasted Brussels sprouts – Split each sprout and remove the outer leaves. Place on a baking sheet and drizzle with EVOO, slat and pepper. Bake in a preheated 425 degree oven for 20 minutes.

Recipe courtesy of Kelsey of Bites + Bowls


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