Fall is here. If you’re lucky enough to live in a region that has actual seasons, the temperature is dropping. Cooler temperatures are a great time to enjoy some cozy meals. Many people turn to soup or chili. However, others might go in a different direction. This new take on classic shrimp and grits will keep you warm, full, and ready for cooler temperatures.
This Italian-style shrimp and grits recipe comes from Rachael Hartley, RD. She’s a dietician, food blogger, and one heck of a cook. One major difference for this recipe is that that it uses polenta instead of grits. However, they aren’t much different. Polenta is made of yellow cord instead of white corn and is a little chewier and heartier than grits. Additionally, the recipe calls for Sea Pak brand frozen shrimp scampi, which saves time.
With that being said, let’s make some shrimp and grits.
What You’ll Need for Shrimp and Grits
For the shrimp portion of the shrimp and grits, you’ll need:
1 tablespoon extra-virgin olive oil
6 ounces spicy Italian chicken sausage, sliced into ½ inch thick rounds
½ large red onion, sliced
2 garlic cloves, minced
¼ teaspoon red pepper flakes
¾ cup canned tomato sauce
¾ cup cherry tomatoes
1 package SeaPak shrimp scampi or around 12 ounces of shrimp scampi or shrimp cooked in olive oil and Italian seasoning
2 cups baby spinach
For the grits portion of the shrimp and grits you’ll need:
1 18oz tube of prepared polenta, sliced
½ cup whole milk
½ cup chicken or vegetable broth
Now, let’s combine all those ingredients into some great Italian-inspired shrimp and grits.
First, heat the olive oil in a large skillet over medium-high heat. Then, cook the sausage until it’s golden brown. When it’s done, pull it out of the pan and set it aside. After the sausage is done. Make sure there is enough oil left in the skillet to sauté. If not, add more.
Now, add the red onions to the skillet with a pinch of salt and saute until they’re lightly browned. Then, add the garlic and red pepper flakes. Let that cook for about a minute before adding the tomato sauce and cherry tomatoes. Let that simmer over medium heat for 5-7 minutes. Now, we’re on to the most important part of making shrimp and grits.
Add the shrimp scampi and cook until the shrimp is cooked thoroughly. This should take about 5-7 minutes. Then, toss in the spinach and cook until the leaves are all wilted. Your shrimp and grits are almost finished.
While the shrimp part of the dish is almost done, let’s go on to the grits. All you need to do is warm the polenta, milk, and broth in a pot over medium heat. Break up the polenta slices with a wooden spoon until its smooth.
Finally, get your favorite bowl and enjoy some Italian-style shrimp and grits on a cool fall evening.