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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Bring 2 cups shrimp stock to a boil in a saucepan; reduce heat to low and let the stock simmer. | 2. Whisk cornmeal with remaining 1 cup shrimp stock in a bowl until smooth. Whisk the moistened cornmeal into the simmering shrimp stock. Stir grits occasionally until slightly thickened, 3 to 5 minutes. Stir in butter until incorporated. Mix in sharp Cheddar cheese, about 1 tablespoon at a time, until cheese has smoothly melted into grits. | 3. Bring grits back to a simmer and cook, stirring often, until tender, 15 to 20 more minutes. Season with salt and black pepper. | 4. While grits are simmering, heat canola oil in a large skillet over medium heat. Cook and stir celery until tender, 3 to 4 minutes; stir in onion, green bell pepper, thyme, and oregano. Cook and stir vegetables until onion is translucent, 7 to 8 minutes. | 5. Mix tomato sauce into cooked vegetables and simmer for about 5 minutes to blend the flavors; stir in the sour cream to make a sauce. | 6. Stir shrimp into the sauce with vegetables and cover skillet. Bring sauce to a simmer, cover, and reduce heat to low. Simmer until shrimp are pink and no longer translucent in the middle, 5 to 7 minutes. | 7. To serve, turn grits into a large shallow serving bowl and arrange shrimp over the grits using tongs. Pour sauce and vegetables over shrimp and grits; season to taste with hot pepper sauce and sprinkle with green onion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp stock	3	cups	divided	-	-	-	-
cornmeal	1	cup	ground	441.64	93.8058	9.9064	4.3798
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
cheddar cheese	1/2	cup	shredded	-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
celery	1/2	cup	diced	8.08	1.4999	0.3484	0.0859
onion	1	cup	diced	64.0	14.944	1.76	0.16
green bell pepper	1	cup	diced	-	-	-	-
thyme	1	tablespoon		2.424	0.5868	0.1334	0.0403
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
tomato sauce	1	can		-	-	-	-
cream	1/3	cup	sour reduced fat	264.0	5.32	2.904	27.744
shrimp	1 1/2	pounds	uncooked peeled deveined	578.0013	0.0	136.6803	3.468
pepper sauce	1	dash		-	-	-	-
green onion	1	teaspoon	chopped	0.54	0.1148	0.0194	0.0094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.