Sriracha Tomato Shrimp and Grits

Sriracha Tomato Shrimp and Grits
  • Grits:
  • 1 yellow onion, diced small
  • 1 teaspoon olive oil
  • 1 gallon water
  • 24 ounces regular grits, uncooked
  • 8 ounces unsalted butter
  • 2 cups shredded white Cheddar cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • Shrimp:
  • 1 tablespoon olive oil
  • 1 yellow onion, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 4 andouille sausage links, thinly sliced
  • 2 pounds uncooked medium shrimp (26-30 count) - peeled, deveined, thawed if frozen
  • 1 (28 ounce) can Hunt's® Diced Tomatoes, undrained
  • 4 tablespoons sriracha hot sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper


  1. Grits: Heat olive oil in a large pot on high heat; add the onions and brown. Add water and bring to a boil. Slowly stir in grits and cook on medium heat until they are cooked, about 45 minutes. Finish with butter, cheese, salt and pepper; keep warm.
  2. Shrimp: Heat olive oil in a large saute pan on high heat. Add onions, peppers and sausage and saute for 5 to 6 minutes. Next, add shrimp and cook until they are cooked through, about 5 minutes. Finish by stirring in diced tomatoes, Sriracha, salt and pepper and simmer for 10 minutes on low heat.
  3. Serve the shrimp over the cheesy grits.

04/27/2018
Sriracha Tomato Shrimp and Grits, recipe PT15M PT1H 5 455 calories

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