In a medium-sized saucepan, bring broth, milk and water to a boil. Whisk in the grits. Reduce heat to medium. Cover pan. Cook for about 20 minutes, stirring occasionally. When grits are ready, add parmesan, butter, paprika and garlic powder. Taste for seasoning. Add salt, if needed.
Meanwhile, add shrimp to a large zip-top bag. Add lemon juice, olive oil and Old Bay seasoning. Marinate for 15 minutes. Add canola oil to a large skillet over medium heat. Sauté onion until soft, about 5 minutes. Add sliced garlic. Sauté for 1 more minute. Stir in the tomatoes, Worcestershire, hot sauce, black pepper and salt. Bring to a simmer. Add shrimp. Cook until shrimp are pink and tails curl, about 4 to 5 minutes.
Pour grits into a large serving bowl. Top with the shrimp. Garnish with parsley and green onions. Serve with additional hot sauce.
Calories: 346, Fat: 12 g (3 g Saturated Fat), Cholesterol: 47 mg, Sodium: 650 mg, Carbohydrates: 45 g, Fiber: 3 g, Protein: 15 g.
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Nutritional Information
Calories: 346, Fat: 12 g (3 g Saturated Fat), Cholesterol: 47 mg, Sodium: 650 mg, Carbohydrates: 45 g, Fiber: 3 g, Protein: 15 g.
Directions
In a medium-sized saucepan, bring broth, milk and water to a boil. Whisk in the grits. Reduce heat to medium. Cover pan. Cook for about 20 minutes, stirring occasionally. When grits are ready, add parmesan, butter, paprika and garlic powder. Taste for seasoning. Add salt, if needed.
Meanwhile, add shrimp to a large zip-top bag. Add lemon juice, olive oil and Old Bay seasoning. Marinate for 15 minutes. Add canola oil to a large skillet over medium heat. Sauté onion until soft, about 5 minutes. Add sliced garlic. Sauté for 1 more minute. Stir in the tomatoes, Worcestershire, hot sauce, black pepper and salt. Bring to a simmer. Add shrimp. Cook until shrimp are pink and tails curl, about 4 to 5 minutes.
Pour grits into a large serving bowl. Top with the shrimp. Garnish with parsley and green onions. Serve with additional hot sauce.