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Pepper Pot Shrimp

by Pierce Abernathy

Under 30 min

Under 30 min

Ingredients

for 6 servings

Grits

  • 4 cups
    chicken stock (945 mL)
  • 4 cups
    whole milk (945 mL)
  • ½ cup
    butter (115 g)
  • 2 teaspoons
    salt
  • 2 cups
    cornmeal (280 g)

Pepper Pot Shrimp

  • 2 tablespoons
    oil
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • ½ large red onion, diced
  • ½ scotch bonnet pepper
  • 12 spears okra, chopped
  • 1 large tomato, diced
  • ½ cup
    chicken stock (120 mL)
  • 2 tablespoons
    jerk seasoning
  • 10 jumbo shrimps, peeled and deveined
  • 2 teaspoons
    salt
  • 1 teaspoon
    sugar
  • 2 bunches fresh italian parsley, chopped to serve

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Preparation

  1. In a heavy pot, add the chicken stock, butter, and milk, and bring to a simmer over medium heat. Gradually add in the grits a little at a time, stirring until creamy. Remove from the heat.
  2. Add oil to a large pan over medium-high heat.
  3. Once the oil begins to shimmer, add the garlic and cook until aromatic, about 30 seconds.
  4. Add in the red bell pepper, yellow bell pepper, green bell pepper, red onion, and Scotch bonnet pepper, and cook until onions are translucent.
  5. Add in the okra and cook for 1 minute.
  6. Add in the diced tomatoes and juices, jerk spice, and chicken stock, and simmer on low heat for 10 minutes.
  7. Season the stew with salt and sugar.
  8. Place shrimp on top of the okra stew. After two minutes, flip the shrimp and cook for 1-2 minutes, until cooked through. Sprinkle the stew with chopped parsley.
  9. Serve the shrimp stew over the grits.
  10. Enjoy!
 

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