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Lunch / Dinner

Shrimp & Grits with Tomato Cream Sauce

This down-home Dixie classic gets dressed up with a sultry sherried tomato sauce—now it’s just more uptown! Shrimp and grits is a homespun Southern classic that’s made its way to fancy restaurant menus. Many versions have been created, but this one is dressed to party.

While most recipes simmer the shrimp in a sauce, this one serves the sauce on the side — it’s more upscale. A special note: Be sure to serve with your pinkie extended.


4 servings

Total Time

25 minutes

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For the Creamy Grits, prepare 1 cup white or yellow grits according to package directions (use equal parts milk and water for the liquid). Season grits to taste with salt and black pepper and keep warm. Top each serving with 1 tsp. butter.

For the Shrimp and Tomato Cream Sauce, melt 1 Tbsp. butter in a saucepan over medium-high heat for the sauce. Add tomatoes and sauté 2 minutes, then add cream and broth. Reduce heat to medium-low and simmer sauce 5 minutes.

Stir in ½ cup scallion greens and 1 Tbsp. sherry, season sauce with salt and black pepper, and simmer 3 minutes. Keep sauce warm over very low heat.

Melt remaining 1 Tbsp. butter in a nonstick skillet over medium heat; add kielbasa and sauté 1 minute. Add onion, bell pepper, and garlic; sauté until onion softens, about 4 minutes.

Season shrimp with Old Bay, cayenne, salt, and black pepper, then add to kielbasa. Sauté shrimp until fully cooked, 3 minutes. Deglaze skillet with remaining 2 Tbsp. sherry; cook until sherry evaporates, 1 minute.

Divide grits, sauce, and shrimp among four bowls, then top with scallions.

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