![Shrimp and Grits](http://www.fustinis.com/cdn/shop/articles/20240326155514-seafood_95be7a44-f407-480d-962b-da542dd9110e.jpg?v=1713295687&width=1100)
Shrimp and Grits
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Shrimp and Grits
Category
Potatoes, Pastas and Grains
![Image of Shrimp and Grits](https://images.getrecipekit.com/20240326155514-seafood.jpg?aspect_ratio=16:9&quality=90&)
Ingredients
- 3 cups water
- 2 cups milk
- 1 teaspoon salt
- 1 cup Stone Ground grits
- 1 teaspoon Fustini's Meyer Lemon Olive Oil
- 1 teaspoon Fustini's Chipotle Olive Oil
- 1 yellow onion, sliced
- 1 large tomato, small dice
- 1 teaspoon Fustini's Sherry Vinegar
- 1 tablespoon Fustini's Cilantro and Onion Olive Oil
- 1 pound shrimp
- ½ teaspoon ground coriander
Ingredients
Directions
- Bring water, milk, and salt to a boil over medium heat. Add grits while whisking until well combined. Switch to a wooden spoon and cook over low heat, stirring frequently for 1 hour, or until creamy. When finished cooking, add Meyer Lemon olive oil and stir to incorporate
- While grits are cooking, heat chipotle oil in a pan and add the onions and tomatoes. Cook until very soft then add the sherry vinegar and continue to cook until vinegar is absorbed.
- Dust the shrimp with ground coriander, salt and pepper. Heat cilantro and onion oil in a pan and add shrimp. Cook on one side for about a minute, then flip and cook for another minute. Spoon grits into a bowl, followed by the shrimp and then the onion and tomato relish.