Low Country Shrimp & Grits
Lightning Prep
Meant-to-be duos: peanut butter & jelly, sun & sand, Homer & Marge, shrimp & grits. Today, we’re talking about the latter pair. Just like the others listed, it’s clear that opposites attract. In this case, smooth and creamy grits perfectly complement the slightly-smoky, succulent seared shrimp. There’s also lightly charred bell pepper and a buttery sauce. Never made it yourself? Now’s your chance! Luckily, this version couldn’t be quicker or easier—all you need is 25 minutes for this dynamic dish to hit your dinner table.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Bell Pepper
2 unit
Veggie Stock Concentrate
4 tablespoon
Cream Cheese
(Contains Milk)
10 ounce
Shrimp
(Contains Shellfish)
1 teaspoon
Garlic Powder
2 unit
Scallions
½ cup
Polenta
¼ cup
Monterey Jack Cheese
(Contains Milk)
1 teaspoon
Smoked Paprika
1 teaspoon
Hot Sauce
Not included in your delivery
5 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens.
• In a small pot, combine 2 cups water, half the stock concentrates (you’ll use the rest later), and 1 tsp salt. Bring to a boil over high heat. • Once water is boiling, slowly whisk in polenta (this prevents clumping), then cover and reduce heat to medium low. Simmer for 5 minutes. • Turn off heat; whisk in cream cheese, Monterey Jack, and 2 TBSP butter until melted and smooth. Keep covered off heat until ready to serve. • 4 SERVINGS: Use a medium pot with 4 cups water and 2 tsp salt. Use 4 TBSP butter.
• While grits simmer, heat a drizzle of olive oil in a large pan over mediumhigh heat. Add bell pepper, salt, and pepper. Cook, stirring occasionally, until softened, 6-8 minutes. • Turn off heat; transfer to a plate. Wipe out pan.
• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with paprika, garlic powder, and a big pinch of salt and pepper. • Heat a large drizzle of olive oil in pan used for bell pepper over mediumhigh heat. Add shrimp and scallion whites; cook, stirring occasionally, until shrimp is almost cooked through, 2-3 minutes (it’ll finish cooking in step 5).
• Stir bell pepper, ¼ cup water, and remaining stock concentrates into pan with shrimp. Bring to a simmer. Cook, stirring, until shrimp is cooked through and sauce is slightly thickened, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter until melted.
• Uncover pot with grits; stir in water a few tablespoons at a time until mixture reaches the consistency of porridge. Season with salt and pepper. • Divide grits between shallow bowls. Top with shrimp mixture and any remaining sauce. Garnish with scallion greens. Drizzle with hot sauce if desired and serve.
