• Rock

Rockin' The Kitchen | Low Country Shrimp & Grits

If you want a dish that'll really kick you in the mouth and stick to your ribs, this is it!


HelloFresh did not spare ANY flavor or texture with these cheesy grits and savory, smokey sauce.


Ready in only 25 mins, this is a dish you can whip up an enjoy in a flash.


Recipe and nutrition info, down south!

Allergens | Milk ,Shellfish Preparation Time | 25 minutes Cooking difficulty | Level 1

Ingredients | For 2 Servings 1 Bell Pepper 2 tablespoons Vegetable Stock Concentrate 4 tablespoons Cream Cheese (Contains Milk) 10 ounces Shrimp (Contains Shellfish) 1 teaspoon Garlic Powder 2 Scallion chutes ½ cup Polenta ¼ cup Monterey Jack Cheese (Contains Milk) 1 teaspoon Smoked Paprika 1 teaspoon Hot Sauce 5 teaspoon Olive Oil 3 tablespoon Butter (Contains Milk) Salt Pepper

Nutrition Values / per serving Calories 720 kcal Fat 40 g Saturated Fat 21 g Carbohydrate 55 g Sugar 6 g Dietary Fiber 3 g Protein 27 g Cholesterol 295 mg Sodium 2130 mg

Utensils

Small pot Whisk Large Pan Paper Towel

Instructions | PDF 1 • Wash and dry all produce. • Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. 2 • In a small pot, combine 2 cups water, half the stock concentrates (you’ll use the rest later), and 1 tsp salt. Bring to a boil over high heat. • Once water is boiling, slowly whisk in polenta (this prevents clumping), then cover and reduce heat to medium low. Simmer for 5 minutes. • Turn off heat; whisk in cream cheese, Monterey Jack, and 2 TBSP butter until melted and smooth. Keep covered off heat until ready to serve. • 4 SERVINGS: Use a medium pot with 4 cups water and 2 tsp salt. Use 4 TBSP butter. 3 • While grits simmer, heat a drizzle of olive oil in a large pan over mediumhigh heat. Add bell pepper, salt, and pepper. Cook, stirring occasionally, until softened, 6-8 minutes. • Turn off heat; transfer to a plate. Wipe out pan. 4 • Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with paprika, garlic powder, and a big pinch of salt and pepper. • Heat a large drizzle of olive oil in pan used for bell pepper over mediumhigh heat. Add shrimp and scallion whites; cook, stirring occasionally, until shrimp is almost cooked through, 2-3 minutes (it’ll finish cooking in step 5). 5 • Stir bell pepper, ¼ cup water, and remaining stock concentrates into pan with shrimp. Bring to a simmer. Cook, stirring, until shrimp is cooked through and sauce is slightly thickened, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter until melted. 6 • Uncover pot with grits; stir in water a few tablespoons at a time until mixture reaches the consistency of porridge. Season with salt and pepper. • Divide grits between shallow bowls. Top with shrimp mixture and any remaining sauce. Garnish with scallion greens. Drizzle with hot sauce if desired and serve.

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