Prep: 20 minCook: 25 minTotal: 45 min

Classic Shrimp & Grits

Inspired by MasterChef contestant Captain Jamie Hough, who cooks up some of the best shrimp & grits in Charleston.

Instructions

01
In a sauce pot, bring the vegetable broth to a gentle boil.
02
Stir in the grits, whisking vigorously. Once smooth and no longer clumping, simmer until thickened.
03
Turn off the heat and add the parmesan, ½ stick (4 Tbsp) butter, and salt.
04
Add 1 Tbsp butter to a separate sauté pan over medium-high heat.
05
Once hot, add the onions and cook until translucent, then add the peppers and garlic.
06
Add the herbs and cherry tomatoes and cook until the tomatoes blister.
07
Stir in the tomato paste.
08
Add the peeled and deveined shrimp and cook until just firm and pink.
09
Remove from heat and taste, adding more salt if desired.
10
Plate the grits, top with the shrimp, and enjoy.

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