This is my version of shrimp and grits. I have had shrimp and grits other places down south and it was a little too brown for me. I like it with the tomato sauce. I am originally from the North-east but, I have fed this to a crew of southerners, and they ate every grit! This is an excellent recipe to double and have for lunch the next day.
Tips for this recipe
Olive oil- When using olive oil for cooking you do not have to use extra virgin, most of the flavor that makes it extra virgin is lost due to the heat. I do like to cook with olive oil for heart healthy reasons.
Seasoning- My blend for seasonings changes depending where I am, if I’m on a ship that has Cajun or similar seasonings, I may add them also, just a bit not much.
Tomatoes- diced and sauce- As always buy a good quality product. Lesser quality products tend to have more water and therefor less flavorful.
Shrimp- I usually buy raw frozen peeled and deveined shrimp. I go with the extra-large or 26-30 shrimp per pound. Do not use precooked frozen shrimp, they are awful.
Start the water for the grits when you add the spices this way, they will be done at about the same time.