A comforting dinner meets a brunch staple in this Southern hybrid.
Stewed Tomatoes, Okra, and Shrimp with Rice Grits
Yields: 4 servings
- 3 cups chicken broth
- 1 cup water
- 2 tablespoons unsalted butter
- ½ teaspoon kosher salt, plus more to taste
- 2 cups rice grits*
- 1½ teaspoons chopped fresh thyme, divided
- 3 tablespoons olive oil, divided
- 2 pounds large fresh shrimp, peeled and deveined
- 4 cloves garlic, smashed
- 4 cups fresh okra, halved lengthwise
- 1 small red onion, cut into wedges
- Ground black pepper, to taste
- 1 (15-ounce) can stewed tomatoes
- 1 pint cherry tomatoes, halved
- 1 tablespoon apple cider vinegar
- ¼ cup freshly grated sharp white Cheddar cheese
- In a large saucepan, bring broth, 1 cup water, butter, and salt to a boil over medium-high heat. Slowly whisk in grits and ½ teaspoon thyme. Reduce heat to medium-low; cook, whisking frequently, until no lumps remain, about 12 minutes. Reduce heat to low; cover and simmer while preparing okra and tomatoes.
- In a large skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp; cook until pink and firm, 2 to 3 minutes. Remove from pan.
- Add remaining 1 tablespoon oil to skillet. Add garlic; cook until golden. Add okra and onion; season with salt and pepper. Cook until okra is tender and bright, about 10 minutes. Add stewed tomatoes, cherry tomatoes, and remaining 1 teaspoon thyme; cook until tomatoes begin to burst, about 4 minutes. Add shrimp and vinegar, and swirl to coat.
- Remove grits from heat, and stir in cheese. Serve immediately topped with shrimp mixture.
*We used Delta Blues Rice Grits.