Shrimp and Grits with Tomato Gravy
Even without cream or cheese, these shrimp and grits with tomato gravy will satisfy everyone at your table. The recipe features delicious pan seared shrimp topped with a flavorful, Cajun-inspired tomato gravy served over a bed of creamy, dairy free grits.
Servings: 4
Calories: 553kcal
Ingredients
- 2 pounds peeled deveined shrimp (16-20 count)
- 1 teaspoon coarse salt
- 1/2 teaspoon baking soda
- 4 tablespoons olive oil divided
- 4 garlic cloves minced
- 1 15- ounce can petite diced tomatoes
- 1 15- ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cajun seasoning
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 sprig fresh oregano &/or thyme
For the grits:
- 1 cup grits
- 4 1/2 cups water
- 1 bay leaf
- 1/2 teaspoon coarse salt
- 1 stick vegan butter 8 tablespoons
Instructions
- Make the grits. Combine the grits and with water in a large saucepan. Add the bay leaf and salt, and bring the pot to a boil. Reduce heat and let the grits simmer for about 15 minutes. Stir frequently to prevent the grits from sticking.Add the vegan butter and allow it to melt. Stir and continue to cook, until they reach a thick consistency. Remove bay leaf before serving.
- Brine the shrimp. Put your shrimp in a bowl with cold water - just enough to cover them. Then, add 1 teaspoon baking powder and 2 teaspoons of coarse salt. Stir and let them rest for about 30 minutes.This step is optional if you're short on time, but it makes a huge difference in the texture of your shrimp. When your shrimp have brined, drain them and pat dry with a paper towel to remove any excess moisture. Then, lightly season them with salt & pepper.
- Sear the shrimp. While the grits are cooking, heat a large non-stick skillet to high. Working in batches, sear the shrimp until they're golden pink, turning once. Transfer cooked shrimp to a plate and continue until all the shrimp are cooked.
- Make the gravy. Reduce high to medium and add olive oil. When the oil is hot, sauté the garlic until fragrant, about 30 seconds.Add the remaining ingredients and bring to a simmer. Return the shrimp to the pan with any accumulated juices. Reduce heat and simmer until ready to serve.
I like to make my grits before making the shrimp, but after making sure everything is completely prepped and ready to go. Once the grits are mostly cooked (usually just after I put the butter in), I put a lid on the saucepan and that usually keeps enough heat in until I'm ready to serve.
Nutrition
Calories: 553kcal | Carbohydrates: 52g | Protein: 53g | Fat: 17g | Trans Fat: 0.05g | Cholesterol: 365mg | Sodium: 1713mg | Fiber: 6g | Sugar: 12g | Vitamin C: 26mg