Stovetop, Frying pan, Knife
Thaw the shrimp if needed. Wash the pepper & remove the seeds. Dice the pepper.
Rinse & thinly slice the scallions on an angle. Separate the green & white parts.
Heat a drizzle of oil in a pan over medium heat. Add white slices of scallions, chopped pepper & fire roasted tomatoes. Mix it all together. Reduce the heat & stir in creole seasoning. Simmer, stirring occasionally for 7-8 min, or until the pepper is tender.
As the veggies cook, boil water for the grits in a small pot. (Ratio = 1 cup water : 1/4 cup grits) When the water begins to boil, add grits & a pinch of salt. Whisk vigorously for 1 min. Reduce the heat to low. Cover & cook for 5 min or according to package instructions.
Once the grits are cooked, add a dab of butter, half of the heavy cream & whisk it all together. Add cheese & whisk until combined. Remove from heat & set aside.
Add shrimp to the pan with veggies in an even layer. Season the shrimp with a pinch of salt. Cook for 5 min, or until the shrimp are pink & fully cooked, flipping halfway.
Pour in the remaining heavy cream. Stir & cook for 1 more min.
Serve the grits topped with the saucy shrimp. Garnish with thinly sliced scallions & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Shrimp & Grits" contains 716 Energy, 54 g of Fat, 20 g of Carbohydrates, 35 g of Protein, 5 g of Fiber.