The Dish with Anita: Shrimp and grits - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Shrimp and grits

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SAN DIEGO (CBS 8) - Shrimp and grits are a great as a side dish, appetizer or the main attraction. I often serve this alongside a warm spinach salad; it is a wonderful change of pace for dinner that takes very little time to prepare. It is truly a southern comfort dish. Enjoy!

Ingredients: (Serves 4-6)

Cooked grits

2 tbsp each unsalted butter, olive oil

2 tsp minced garlic

1 each small white onion, red and green bell pepper*

2 tsp Creole seasoning

Pinch of red pepper flakes

1 lb shrimp, peeled and cleaned

4 scallions, thin sliced

3 tbsp white cooking wine


Cook grits according to instructions on box.

Slice onion, and peppers into thin strips. Place olive oil in cold skillet, heat to medium and add butter. Once butter has melted, add minced garlic and sauté garlic for one minute just until fragrant. Then add sliced onion and peppers, Creole seasoning and pepper flakes, making sure to stir. Increase heat to medium high and cook just until onions and peppers become soft. Next, add cleaned shrimp and cook until light pink and opaque. Add white wine and stir contents really well to deglaze the bottom of the pan; you will notice as the wine evaporates a velvety sauce develops. Stir in half of the sliced scallions and remove from heat. On a plate or in a shallow bowl place about two large spoonfuls of cooked grits and spoon sauce and pepper mixture over the grits. Place shrimp on top. Garnish with remaining sliced scallions and serve immediately.

*To save time I used the frozen sliced onions and pepper mix. They are in the vegetable section of the freezer aisle of most grocery stores.

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