Shrimp and grits are a classic southern dish for brunch but can sub for dinner as well. This take on this recipe has a hint of spice and uses a homemade tomato gravy instead of a cream sauce – a la skinny version.
- 1/2 lb raw shrimp peeled and deveined
- 1/2 lb Cajun andouille sausage
- 1 tsp Tony Catcher’s Creole Seasoning
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp Earth Balance Vegan Organic Butter
- 2 tbsp minced garlic
- 1 green pepper
- 1 white onion, chopped
- 1 can fire roasted tomatoes
- 1/2 cup chicken broth (can use vegetable broth or water)
- 8 oz. corn kernels
- 1 tbsp cornstarch
- parsley to garnish chopped
- 5 1/3 cups chicken broth (can use vegetable broth or water)
- 1 1/3 cup grits
Bring 5 1/3 cups of chicken broth to a boil. Once it has reached a rolling boil, add 1 1/3 cup of grits. Reduce to low and simmer for 30 minutes. Stir occasionally to prevent from sticking. Once ready, remove from heat and set aside.
Combine shrimp, Creole seasoning, paprika, and pepper in a bowl and mix to coat. Heat a large skillet over medium-high. Add oil and vegan butter and cook until butter melts. Add garlic and cook 1 minute. Add andouille sausage cook for 5 minutes on each side. Add green peppers and onion to skillet and cook until slightly browned. Deglaze pan with 1/2 cup of chicken broth – cook, stirring and scraping pan to loosen browned bits for 30 seconds. Add can of fire roasted tomatoes and mix.
Separately, in a small bowl, mix remaining 1/2 cup of chicken broth with 1 tbsp cornstarch. Stir until smooth making sure there are no lumps. Add to mixture and stir over medium heat until thickened.
Add shrimp and cook, without stirring, 1 minute. Add corn kernels and stir.
Remove shrimp from pan and set aside. Mix the cornstarch and water and add to pan. Stir over medium heat until thickened. Add Shrimp back to the pan, stirring to coat.
Spoon shrimp mixture over grits. Sprinkle with parsley and serve.