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Shrimp and Grits with Spinach & Tomatoes
This Shrimp and Grits with Spinach & Tomatoes is a dish that will impress your friends and family! It is as delicious as it is beautiful! These cheesy grit cakes are smothered with jumbo shrimp, sauteed mushrooms, tomatoes and spinach.
Equipment
Ingredients
Grit Cakes
- 3 1/2 cups water
- 2 tbsp butter
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup yellow grits plus 2 Tbsp
- 1/2 cup cheddar cheese shredded
- 1/3 cup blue cheese crumbled
- 3 slices bacon cooked & chopped
- 1/4 cup green onion 2 onions, diced
- 1/4 cup flour
- 1/4 cup vegetable oil
Shrimp, Tomatoes & Spinach
- 1 1/2 tbsp olive oil
- 3 Tbsp red onion diced
- 3 tbsp yellow onion diced
- 1 cup shiitake mushrooms sliced
- 3 tbsp roasted red pepper roughly chopped
- 1 cup cherry tomatoes halved
- 16 large shrimp raw, peeled & deveined
- 1 Tbsp capers
- 1 1/2 tbsp blackening seasoning
- 1 1/2 tbsp minced garlic
- 2 cups dry white wine
- 1 cup spinach leaves roughly chopped
- 3 tbsp green onion diced
- 4 tbsp butter cut into slices
Instructions
Grit Cakes
- grease 9x9x3pan
- in a medium saucepan combine the water, butter, salt and pepper bring to a boil3 1/2 cups water, 2 tbsp butter, 1 1/2 tsp salt, 1/4 tsp pepper
- lower to medium-high heat, gradually stir in the grits and continue to whisk until all the water is absorbed and the grits become thick but are still smooth, about 5 min1 cup yellow grits
- add the cheeses, bacon and green onion and stir until thoroughly mixed1/2 cup cheddar cheese, 1/3 cup blue cheese, 3 slices bacon, 1/4 cup green onion
- while hot - pour the grits into the prepared pan and refrigerate to cool and allow the grits to set up (at least a few hours)
Shrimp, Tomatoes & Spinach
- in a large skillet, heat olive oil over high heat.1 1/2 tbsp olive oil
- add red onion, yellow onion and mushrooms - allow to caramelize slightly, about 5 min3 Tbsp red onion, 3 tbsp yellow onion, 1 cup shiitake mushrooms
- add the red pepper, tomatoes, shrimp, capers and blackening seasoning. stir to coat and keep the skillet moving around3 tbsp roasted red pepper, 1 cup cherry tomatoes, 16 large shrimp, 1 Tbsp capers, 1 1/2 tbsp blackening seasoning
- once the shrimp is seared on both sides (slightly pink and not opaque), add the garlic and saute for 10 seconds1 1/2 tbsp minced garlic
- stir in the wine to deglaze and reduce to medium heat - allow wine to reduce for about 3 min until slight thickened2 cups dry white wine
- remove from heat and stir in spinach, green onion and butter1 cup spinach leaves, 3 tbsp green onion, 4 tbsp butter
- wilt spinach and stir until butter is melted and sauce appears glossy.
- Assembly
- just before serving, remove grits from refrigerator and cut into four large squares
- coat both sides of each cake in flour and preheat oil in a non-stick skillet over medium high heat1/4 cup flour, 1/4 cup vegetable oil
- lay grit cakes into hot oil until golden brown – be sure to fry each side about 2-3 min per side
- place one grits cake in a shallow bowl and cover with the shrimp sauce. serve with lemon wedges and grate lemon zest over the top
Notes
– You can easily cut this in half and make it for two
– You could even put the grits cake into muffin tins or mini loaf pans
– I’m not much of a wine drinker, so I bought a 4-pack of mini-bottles of white wine and use those for cooking
– Always buy raw shrimp! I take the tails off before cooking.
– Be sure to use a non-stick skillet for heating grit cakes
– Don’t have capers? Dice up a few green olives! **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
– You could even put the grits cake into muffin tins or mini loaf pans
– I’m not much of a wine drinker, so I bought a 4-pack of mini-bottles of white wine and use those for cooking
– Always buy raw shrimp! I take the tails off before cooking.
– Be sure to use a non-stick skillet for heating grit cakes
– Don’t have capers? Dice up a few green olives! **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1cakeCalories: 833kcalCarbohydrates: 50gProtein: 23gFat: 52gSaturated Fat: 21gPolyunsaturated Fat: 11gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 143mgSodium: 2027mgPotassium: 707mgFiber: 4gSugar: 5gVitamin A: 1896IUVitamin C: 20mgCalcium: 245mgIron: 3mg
Tried this recipe?Let us know how it was!
