I loved this recipe. But my kids didn’t care for the “grits.” I think they would love this shrimp sauce over rice. I was a little variation on a recipe my grandma used to make. A southern Cajun recipe- turned a little less spicy for my family. It’s a great, easy fast meal. Ready in less than 20 minutes. And that’s the kid of recipe I love.
Shrimp and Grits
1 lb. large shrimp, shelled and cleaned
2 cups diced mushrooms
1 cup sweet onion, diced
1 cup celery
1 tsp. or more to taste chili powder
Salt and pepper to taste
1 clove garlic, minced
1/2 cup chicken broth
1 cup crushed tomatoes
Prepared grits (I did it according to pkg. directions using chicken broth)
Parmesan cheese for garnish if desired
Saute the onion, celery and mushrooms in a little bit of butter or oil. Add the shrimp one translucent. Cook until almost pink. Add the seasonings and garlic and stir coating. Add the chicken broth and tomatoes and heat through. Serve over grits or rice. Top with Parmesan cheese.