Shrimp And Grits Recipe

Prepare the Tomatoes

Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with olive oil and salt in a bowl.

Roast the Tomatoes

Spread the tomatoes on a baking sheet and roast in the preheated oven for about 15-20 minutes, or until they are blistered and charred. Set aside.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add the diced red and green bell peppers, onion, and garlic. Sauté until softened, about 5-7 minutes.

Add Tomatoes

Stir in the diced tomatoes, salt, and black pepper. Cook for an additional 10-15 minutes until the mixture thickens and flavors meld. Set aside.

Cook the Grits

In a pot, bring water to a boil. Add salt and grits, stirring constantly to avoid lumps. Reduce heat to low and cook for 20-25 minutes until grits are thick and creamy.

Finish the Grits

Stir in butter and Parmesan cheese until fully melted and combined. Remove from heat and keep warm.

Sauté the Shrimp

In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for 30 seconds.

Cook the Shrimp

Add the shrimp, paprika, salt, and black pepper. Cook for 3-4 minutes, turning occasionally, until shrimp are pink and opaque.

Finish the Shrimp

Remove from heat and drizzle with lemon juice. Toss to coat.