This one takes a bit of time but is totally worth it. If you’re an early riser, it makes a substantial breakfast, otherwise, it’s a great weeknight dinner option.

Makes 2 servings

Ingredients

For the grits

1/4 cup stone-ground grits

3/4 cup water

1/4 cup milk

2 tbsp

For the shrimp

6-8 shrimp of your choosing

1/2 tbsp creole seasoning

1/2 cup roma tomatoes, chopped

1/2 cup orange bell pepper, chopped

1/4 cup ketchup or loosened tomato paste

2 tbsp Calabrian chile hot sauce (or another mild hot sauce)

1 clove garlic, minced

2 tbsp cilantro or parsley, chopped

2 tbsp olive oil

Instructions

1. In a bowl, season the shrimp with the creole seasoning, some salt, and black pepper and set aside.

2. Prepare the grits according to the instructions. Note: I prefer creamier grits, especially when they are stone-ground, which means finishing the final 10 minutes with whole milk or heavy cream.

3. Heat the olive oil in a skillet over medium-high heat. Add the garlic and stir until fragrant (30 seconds - 1 minute). Next, add the peppers and tomatoes stirring until the tomatoes start to breakdown. Nestle the shrimp in with the vegetables and reduce heat to medium. Cook on one side for 2 minutes then flip, stir in the ketchup or tomato paste and hot sauce and reduce the heat to low. Let flavors meld together while grits finish cooking

4. When the grits have finished, taste and season with salt and black pepper. Divide grits between two dishes, top with shrimp, and garnish with cilantro and parsley.