Sriracha Tomato Shrimp and Grits

5
(1 ratings)
Prep
Time
Total Time
Number Of
Ingredients
13
Servings10

Recipe developed by Chef Billy Parisi on behalf of Hunt's

Ingredients
  • 1 teaspoon olive oil
  • 1 yellow onion, small diced
  • 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 fresh cracked black pepper
  • 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 peeled and deveined shrimp (26-30 count), thawed if frozen
  • 1 can (28 oz each) Hunt's® Diced Tomatoes, undrained
  • 4 tablespoons Sriracha sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
 
Directions
  1. Grits: In a large pot on hgith heat with olive oil, add in the onions and brown. Once they are brown add in the water and bring to a boil. Slowly stir in the grits and cook on medium heat until they are cooked, about 45 minutes. Finish with butter, cheese, salt and pepper and keep warm.
  2. Shrimp: In a large saute pan on high heat with olive oil, add in the onions, peppers and sausage and saute for 5 to 6 minutes. Next, add in the shrimp and cook until they are cooked through, about 5 minutes. Finish by stirring in the diced tomatoes, Sriracha, salt and pepper and stew for 10 minutes on low heat.
  3. Serve the shrimp over top of the cheesy grits.
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Nutrition Information
Calories: 715 View complete nutrition information
Reviews (1)

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Overall Rating

Patrick December 02, 2015

My first time making shrimp and grits. Love love love the Sriracha spiciness. This is a great recipe. It goes involve a lot of ingredients, but many of them are things I generally keep on hand anyway. So worth the time though as this turned out really delicious.