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

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

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.