Sriracha Tomato Shrimp and Grits
Minutes Prep time: 60
Minutes Total time: 105
Servings: 10
Difficulty: easy
Minutes Prep time: 60
Minutes Total time: 105
Servings: 10
Difficulty: easy
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 264 mg | 26% |
Carbohydrate | 64 g | 21% |
Cholesterol | 230 mg | 77% |
Total Fat | 36 g | 56% |
Iron | 4 mg | 23% |
Calories | 715 kcal | 36% |
Sodium | 1230 mg | 51% |
Protein | 33 g | 67% |
Saturated Fat | 19 g | 93% |
Sugars | 6 g | 1% |
Vitamin C | 47 mg | 78% |
Grits: In a large pot on high 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.
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.
Serve the shrimp over top of the cheesy grits.
Sriracha Tomato Shrimp and Grits