Brazilian Shrimp and Grits

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Recipe tags: fish base, easy difficulty, lunch, seafood, skillet

Ingredients

Quantity	Ingredient
½ cup	olive oil, divided
2 lbs	(21/26 count) shrimp, peeled and deveined, shells reserved
4 cups	water
2 Tbsp	Better Than Bouillon^® Fish Base
1 cup	instant grits
2 Tbsp	minced garlic
1 tsp	The Original “Louisiana” Brand Hot Sauce™
¼ cup	freshly chopped parsley
2 Tbsp	butter

Directions

1

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.
2

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.
3

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.
4

Add ½ cup of grits and 5-6 shrimp per bowl.
5

Serve immediately.

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