Sriracha Tomato Shrimp and Grits

Sriracha Tomato Shrimp and Grits

Spicy shrimp, andouille sausage, and bell peppers are served over cheesy grits. Recipe developed by Chef Billy Parisi on behalf of Hunt's.

Preparation Time
60 mins
Total Time
60 mins
Calories
714 Calories

Recipe Instructions

Step 1
Grits: Heat olive oil in a large pot on high heat; add the onions and brown. Add water and bring to a boil. Slowly stir in grits and cook on medium heat until they are cooked, about 45 minutes. Finish with butter, cheese, salt and pepper; keep warm.
Step 2
Shrimp: Heat olive oil in a large saute pan on high heat. Add onions, peppers and sausage and saute for 5 to 6 minutes. Next, add shrimp and cook until they are cooked through, about 5 minutes. Finish by stirring in diced tomatoes, Sriracha, salt and pepper and simmer for 10 minutes on low heat.
Step 3
Serve the shrimp over the cheesy grits.
Sriracha Tomato Shrimp and Grits
Sriracha Tomato Shrimp and Grits
Sriracha Tomato Shrimp and Grits

Ingredients

  • ½ teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 teaspoon olive oil
  • 1 gallon water
  • 1 yellow onion, thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • ¼ teaspoon freshly cracked black pepper
  • 1 yellow onion, diced small
  • 24 ounces regular grits, uncooked
  • 8 ounces unsalted butter
  • 2 cups shredded white Cheddar cheese
  • 4 andouille sausage links, thinly sliced
  • 1 (28 ounce) can Hunt's® Diced Tomatoes, undrained
  • 4 tablespoons sriracha hot sauce

Categories

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