Sriracha Tomato Shrimp And Grits - cooking recipe

Ingredients
    Grits:
    1 yellow onion, diced small
    1 teaspoon olive oil
    1 gallon water
    24 ounces regular grits, uncooked
    8 ounces unsalted butter
    2 cups shredded white Cheddar cheese
    1/2 teaspoon kosher salt
    1/4 teaspoon freshly cracked black pepper
    Shrimp:
    1 tablespoon olive oil
    1 yellow onion, thinly sliced
    1 red bell pepper, seeded and thinly sliced
    1 green bell pepper, seeded and thinly sliced
    4 andouille sausage links, thinly sliced
    2 pounds uncooked medium shrimp (26-30 count) - peeled, deveined, thawed if frozen
    1 (28 ounce) can Hunt's(R) Diced Tomatoes, undrained
    4 tablespoons sriracha hot sauce
    1/2 teaspoon kosher salt
    1/4 teaspoon freshly cracked black pepper
Preparation
    Grits: Heat olive oil in a large pot on high heat; add the onions and brown. Add water and bring to a boil. Slowly stir in grits and cook on medium heat until they are cooked, about 45 minutes. Finish with butter, cheese, salt and pepper; keep warm.
    Shrimp: Heat olive oil in a large saute pan on high heat. Add onions, peppers and sausage and saute for 5 to 6 minutes. Next, add shrimp and cook until they are cooked through, about 5 minutes. Finish by stirring in diced tomatoes, Sriracha, salt and pepper and simmer for 10 minutes on low heat.
    Serve the shrimp over the cheesy grits.

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