The Weeknight Table

Ingredients

Produce
1 pound shrimp, peeled and deveined
4 cloves garlic, minced
1 teaspoon minced onion
1/2 cup sun dried tomatoes
Sliced tomatoes, for garnish
Chopped parsley, for garnish

Dairy
1 cup heavy cream (for grits)
2 cups heavy cream (for sauce)
1 cup shredded cheddar cheese
1/2 stick butter

Meat / Seafood
1 pound shrimp

Pantry / Dry Goods
1 cup quick cooking grits
2 cups all-purpose flour
1 teaspoon Cajun seasoning
1 teaspoon tomato paste
1 teaspoon chicken bouillon
1/2 teaspoon black pepper
1 pinch garlic powder

Oils / Liquids
3 cups chicken broth
1 1/2 tablespoons olive oil
1 teaspoon olive oil (for sauce)
Oil, for frying

Instructions

To start, make the grits. Bring the chicken broth to a boil, then whisk in the grits. Cook for a few minutes until thickened, then add the heavy cream, butter, and shredded cheddar cheese. Stir until smooth and fully combined. Pour the grits into a casserole dish, spread evenly, and refrigerate for at least 4 hours until firm.

Once chilled, remove the grits from the dish and cut into portions. Dredge each piece lightly in flour. Heat oil in a pan and fry the grits until golden brown and crispy on both sides. Remove and set aside.

To cook the shrimp, heat olive oil in a skillet over medium-high heat. Add the shrimp, Cajun seasoning, and minced garlic. Cook for a few minutes until the shrimp are fully cooked and opaque. Remove from heat.

To make the sauce, heat olive oil in a pan over medium heat. Add the minced garlic and onion and sauté until fragrant. Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor. Add the sun dried tomatoes, chicken bouillon, heavy cream, black pepper, and garlic powder. Let the sauce simmer until thickened.

To serve, place the fried grits on a plate, top with shrimp, spoon over the sauce, and garnish with sliced tomatoes and chopped parsley.