A Mediterranean spin on a Southern classic. Rosemary, thyme and sun-dried tomatoes transport you across the pond for a flavor-packed 30 minute meal.
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I don't know about you, but any time I open a jar of sun-dried tomatoes I use half of them and throw the other half in the refrigerator not to be seen again. Well actually, not to be seen for months until I decide I want to use sun-dried tomatoes again and find a jar of something that no longer resembles anything close. This week I was determined to change my tune and after using sun-dried tomatoes on a greek pizza, I decided to give them a return appearance tonight in my Mediterranean inspired shrimp and grits. Unfortunately I have two or three tomatoes left and the likelihood of them ending up a coagulated mess in the fridge is high, although I keep telling myself I'll use them tomorrow for a veggie sandwich lunch....we'll see.
My husband and I love shrimp and grits and usually go with the classic southern with spicy shrimp and gouda grits. It was hard to deviate from our tried and true recipe but boy are we glad we did. This was a great twist on a southern classic and was packed full of unique flavors. The best part? It's simple and quick to make. 30 minutes tops in the kitchen and you have a meal fit to share with your favorite company. Or house the entire thing yourselves...your call.
2 pans, 30 minutes. This Mediterranean Shrimp and Grits is a unique twist on the southern classic.
Ingredients
2 c. chicken stock
2 c. milk
1 c. cornmeal
3/4 c. shredded gouda (I used a rosemary infused gouda - if you don't have rosemary infused gouda, add 1/2 t. of dried rosemary to your liquids when bringing to a boil)
5 small sun-dried tomatoes, finely chopped
1 T olive oil
1 yellow onion - chopped
1 t. garlic powder
1/2 t. dried thyme
pinch of red pepper flakes (add more if you like it hot)
1 lb raw shrimp, tail-off, peeled and deveined
2 t basil
1/4 c. heavy cream
salt & pepper to taste
Directions
In a large saucepan, bring chicken stock and milk to a boil. Once boiling, add whisk in cornmeal a little at a time and reduce heat to low. Keep on low for the duration of cooking the shrimp, whisking frequently.
Heat oil in a large pan over medium-high heat. Add onion and cook stirring occasionally for three minutes. Add garlic powder, thyme and red pepper flakes, stir and cook an additional minute. Add shrimp. Cook shrimp for 5-8 minutes or until cooked through. Stir in basil, cook another minute. Pour in cream, stir and cook two more minutes. Season with salt and pepper to taste, turn off heat.
Whisk grated gouda into the cornmeal mixture. Turn off heat, stir in sun-dried tomatoes until well-combined.
Time: 25 minutes
Serves: 4
Rosemary, thyme and sun-dried tomatoes give your classic southern favorite a delicious Mediterranean twist.