Saucepan@saucepan · Shared this recipeFollowAmerican · dinnerSouthern Style Shrimp and GritsCreamy stone-ground grits topped with seared shrimp in a fennel-tomato sauce, a classic Southern dish with a touch of fennel tea for extra flavor.servings4Original recipe on carlahall.comKeep this recipeAdd a copy of Southern Style Shrimp and Grits to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients4 servingsBack to 4 servings3.5 cup water0.5 cup whole milk or half & half1 cup stone-ground grits1 bay leaf1 tsp kosher salt0.5 tsp freshly ground black pepper1 tbsp fresh thyme leaves1 sachet fennel tea1 tbsp olive oil1 lb large shrimp, peeled and deveined with tails on3 tbsp butter1 cup fennel bulbs, finely diced2 scallions, thinly sliced2 garlic cloves, thinly sliced1 tsp chili flakes2 tsp smoked paprika3 plum tomatoes, cored and finely diced2 tbsp lemon juice3 tbsp fennel fronds, lightly choppedStepsClear checksTap an ingredient or step to check it off.1Step 1: In a medium saucepan, combine the water, milk, grits, bay leaf, and salt. Bring the mixture to a boil over medium heat, whisking occasionally. Reduce the heat to medium-low and continue whisking until the grits are thick, creamy and have 'popped', about 40 to 45 minutes. Stir in the thyme leaves and pepper. Season with more salt to taste, if necessary. Keep warm.2Step 2: In a mug or Pyrex measuring cup, steep the fennel tea in 3/4 cup of water for at least 5 minutes. Discard the bag and set the tea aside.3Step 3: In a medium bowl, toss the shrimp in the olive oil. Heat a large skillet over medium-high heat. Just before cooking, season the shrimp with salt and pepper. Working in batches, add the shrimp to the skillet and sear until just opaque, about 2 minutes per side. Transfer to a plate.4Step 4: Reduce the heat to medium and melt the butter. Add the diced fennel. Cook, stirring occasionally, until softened and slightly golden, about 4-5 minutes. Add the garlic, chili flakes, smoked paprika and lemon juice; cook, stirring, for 1 minute. Season with salt and pepper. Add the tomatoes and 1/2 cup of the Fennel Tea; cook for 1-2 minutes. Return the shrimp and any accumulated juices to the skillet and toss just until well combined and heated through. Add more fennel tea, if a looser sauce is desired.5Step 5: Divide the grits among serving plates and top with the shrimp mixture. Garnish with the fennel fronds and serve immediately.getsaucepan.com/r/d5db9b17-b2dd-4ac4-a930-29dd78e8f4af · Original: https://carlahall.com/southern-style-shrimp-and-grits/
