Brazilian Shrimp And Grits

15 Min.
25 Min.
4
Ingredients
2
pounds (21/26 count) shrimp, peeled and deveined, shells reserved
2 pounds (21/26 count) shrimp, peeled and deveined, shells reserved
4
cups water
4 cups water
½
cup olive oil, divided
½ cup olive oil, divided
1
cup instant grits
1 cup instant grits
2
tablespoons Better Than Bouillon® Fish Base, divided
2 tablespoons Better Than Bouillon® Fish Base, divided
2
tablespoons minced garlic
2 tablespoons minced garlic
1
teaspoon The Original “Louisiana” Brand Hot Sauce™
1 teaspoon The Original “Louisiana” Brand Hot Sauce™
¼
cup freshly chopped parsley
¼ cup freshly chopped parsley
2
tablespoons butter
2 tablespoons butter
Directions
  1. Add ¼ cup of the olive oil to a large saucepan over high heat. Add the reserved shrimp shells to the pan and cook for 2-3 minutes, stirring occasionally. Add the water and 1 tablespoon of Fish Base to the pan and bring to a boil, reduce the heat and simmer for 15 minutes.
  2. Remove the shrimp shells from the water and discard. Bring the liquid back to a boil and slowly stir in the grits. Reduce the heat and simmer, stirring constantly for 5 minutes.
  3. Add the remaining olive oil to a large sauté pan over medium high heat. Add the shrimp to the pan and cook for 2 minutes per side. Add the garlic, Hot Sauce and remaining Fish Base to the pan and cook for 1 minute more. Remove the pan from the heat and stir in the butter and parsley.
  4. Add ½ cup of grits and 5-6 shrimp per bowl.
  5. Serve immediately.

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