Creamy Tomato Garlic Shrimp and Grits

🥘 Ingredients

• instant grits 4 servings
• heavy cream 0.33 cup
• chicken bouillon
• olive oil 2 tbsp
• yellow onion 1
• garlic 5 cloves
• salt 1 tsp
• pepper 1 tsp
• chili powder 1 tsp
• butter 2 tbsp
• tomato paste 1 6oz can
• heavy cream ½ cup
• thawed and peeled shrimp 0.67 pound
• green onions 1 bunch

1. 1

   start by setting the grits to boil. I use instant grits and cook using the package instructions for 4 servings, adding heavy cream to the water for a creamier texture and substituting chicken bouillon when it calls for salt.
2. 2

   heat olive oil in a sauce pan on medium high. Add chopped yellow onion and saute until golden brown.
3. 3

   add minced garlic and saute until the raw smell disappears. Season liberally with salt , pepper and chili powder . Mix until well incorporated.
4. 4

   add butter and tomato paste to the onion and spices, and mix until the butter is melted and everything has a consistent texture. Mix in heavy cream and bring to a simmer.
5. 5

   finally, add in the thawed and peeled shrimp to the sauce and continue to cook on medium high until the shrimp is cooked through and pink. Serve the shrimp and sauce over the grits, and optionally top with chopped green onions