One-Pot Spicy Sriracha Shrimp & Grits

I’ve lived in the south my whole life, but have just recently jumped on the Shrimp N Grits train. I didn’t have grits until I was an adult (I know.. sin), and it did take me a bit to get used to them. But pair them up with some nice, fresh gulf shrimp, and I’m sold.

Living on the coast, I’ve definitely had some yummy shrimp and grits from restaurants, my favorites being Tamara’s Downtown in Fairhope, Alabama, and Bill’s By the Beach in Gulf Shores, Alabama.

Shrimp N Grits from Tamara’s (on Thanksgiving 2015):

 

? My kinda Thanksgiving lunch: this was the best shrimp & grits I’ve ever had! ‘Spicy Shrimp & Grits’ from Tamaras Downtown in Fairhope, AL: Fresh jumbo gulf shrimp blackened with bacon, red onion, green & red bell peppers, served with spicy smoked gouda & topped with bearnaise sauce. HOLY ? Sometimes it’s just easier not to cook! ? Happy #Thanksgiving!!

A photo posted by Whitney (That Square Plate) (@thatsquareplate) on Nov 26, 2015 at 6:55pm PST

My now goal is to try them anywhere and everywhere I can find them, and hopefully report back with some new favorites! I know I’ll find some.. They’re on about every seafood restaurant’s menu around.
Until then, I can just mess around in the kitchen and make some of my OWN shrimp and grits.

Here I’ve made a quick and dirty version in order to make it a 20 minute, one-pot meal. I’m normally not an advocate for the quick-cooking grits, but the only difference is they’re cut into finer pieces… so they cook faster! (Just like quick-cooking oats.) So the product is the same, just the cook-time is quicker!

Once they’re served with some top-notch seafood, it’s no big deal.

Here, I’ve made a spicy version of shrimp and grits using Sriracha to spice things up. I am a #SrirachaFangirl so this rendition was perfect for me. I also LOVE spicy, so feel free to cut back on the hot sauce if you must, or add more at the end if you feel it’s not spicy enough.

One-Pot Spicy Sriracha Shrimp & Grits

2016-03-27 17:16:47

Serves 4

A one-pot shrimp and grits recipe that packs a spicy Sriracha punch.

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Prep Time

5 min

Cook Time

15 min

Total Time

20 min

Prep Time

5 min

Cook Time

15 min

Total Time

20 min

Ingredients

¾ pound shrimp, peeled & deveined

½ cup Sriracha

2 tablespoons butter

1 ½ cup diced yellow onion (1 onion)

1 ½ cup diced bell pepper (any color)

2 cloves garlic, minced

½ cup white wine

3 cup chicken broth

1 cup water

1 cup quick-cooking grits

Salt & freshly ground black pepper, to taste

½ to 1 cup grated Parmesan cheese (plus more for garnish)

¼ cup chopped green onions, for garnish

Instructions

1. Combine shrimp and Sriracha in a bag or bowl while prepping ingredients.
2. Heat a Dutch oven on the stove over medium-high heat and add butter to melt.
3. Add onion and bell pepper, and saute for 3-4 minutes until soft and fragrant.
4. Add garlic and cook for one minute until fragrant.
5. Make a big gap in the middle and add your wine and shrimp, making sure all the shrimp is touching the bottom of the pan. Cook for 2-3 minutes on one side, and flip the shrimp to cook 2-3 minutes on the other side until they are opaque and cooked through. Remove each (I use tongs) to a bowl and cover with aluminum to keep warm.
6. Add chicken broth and water to Dutch oven, and raise heat to high and bring to a boil. Add grits and season with salt and pepper.
7. Cover and reduce heat to medium-low. Cook 6-10 minutes, stirring occasionally, until liquid is absorbed and grits are done.
8. Mix in Parmesan, and add shrimp back to the pot if you wish.
9. Serve shrimp over grits and garnish with green onion and more Parmesan.

By Whitney

That Square Plate https://www.thatsquareplate.com/