Brazilian Shrimp and Grits
Recipe tags: fish base, easy difficulty, lunch, seafood, skillet
|2 lbs||(21/26 count) shrimp, peeled and deveined, shells reserved|
|½ cup||olive oil, divided|
|1 cup||instant grits|
|2 Tbsp||Better Than Bouillon® Fish Base|
|2 Tbsp||minced garlic|
|1 tsp||The Original “Louisiana” Brand Hot Sauce™|
|¼ cup||freshly chopped parsley|
Add ¼ cup of the olive oil to a large saucepan over high heat. Add the reserved shrimp shells to the pan and cook for 2 - 3 minutes, stirring occasionally. Add the water and 1 tablespoon of Fish Base to the pan and bring to a boil, reduce the heat and simmer for 15 minutes.
Remove the shrimp shells from the water and discard. Bring the liquid back to a boil and slowly stir in the grits. Reduce the heat and simmer, stirring constantly for 5 minutes.
Add the remaining olive oil to a large sauté pan over medium high heat. Add the shrimp to the pan and cook for 2 minutes per side. Add the garlic, Hot Sauce and remaining Fish Base to the pan and cook for 1 minute more. Remove the pan from the heat and stir in the butter and parsley.
Add ½ cup of grits and 5-6 shrimp per bowl.