20-Minute Shrimp and Grits with Peas and Butter Sauce
20-Minute Shrimp and Grits with Peas and Butter Sauce is a main course that serves 4. For $4.41 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and pescatarian recipe has 523 calories, 36g of protein, and 25g of fat per serving. This recipe from Foodnetwork requires shrimp, grape tomatoes, olive oil, and scallions. 208 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 20 minutes. It is a rather expensive recipe for fans of Southern food. With a spoonacular score of 85%, this dish is super. Similar recipes include 15 Minute Shrimp Linguine With Lemon Garlic Butter Sauce, Butter Poached Shrimp With Grits, and Gouda Grits with Smoky Brown Butter Shrimp.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 cup dry white wine
1 cup grape tomatoes, halved
3/4 cup instant grits
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons grated Parmesan
6 ounces frozen peas (about 1 1/2 cups)
4 scallions, sliced
1 1/4 pounds large peeled, deveined shrimp
5 tablespoons unsalted butter
Equipment:
sauce pan
whisk
frying pan
Cooking instruction summary:
Bring 3 cups of water to a boil in a medium covered saucepan over high heat. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, uncovered, stirring occasionally, until thickened, about 5 minutes. Remove from the heat, stir in 1 tablespoon of the butter and the Parmesan and season with salt and pepper. Cover to keep warm. Meanwhile, sprinkle the shrimp with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook until the shrimp just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine and the peas, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time). Add the tomatoes and scallions and toss with the shrimp and peas. Add the remaining 4 tablespoons butter and swirl the pan until there's a thick sauce. Serve the grits on a large platter and top with the shrimp, vegetables and butter sauce.
Step by step:
1. Bring 3 cups of water to a boil in a medium covered saucepan over high heat. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, uncovered, stirring occasionally, until thickened, about 5 minutes.
2. Remove from the heat, stir in 1 tablespoon of the butter and the Parmesan and season with salt and pepper. Cover to keep warm.
3. Meanwhile, sprinkle the shrimp with salt and pepper.
4. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook until the shrimp just start to turn bright pink on the bottom, 2 to 3 minutes.
5. Add the wine and the peas, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time).
6. Add the tomatoes and scallions and toss with the shrimp and peas.
7. Add the remaining 4 tablespoons butter and swirl the pan until there's a thick sauce.
8. Serve the grits on a large platter and top with the shrimp, vegetables and butter sauce.
Nutrition Information:
covered percent of daily need
