94% would make again
Pepper Pot Shrimp
Tasty Team
June 10, 2019
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
Nutrition Info
- Calories 409
- Fat 25g
- Carbs 36g
- Fiber 5g
- Sugar 16g
- Protein 18g
Estimated values based on one serving size.
Preparation
- 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.
- Add oil to a large pan over medium-high heat.
- Once the oil begins to shimmer, add the garlic and cook until aromatic, about 30 seconds.
- Add in the red bell pepper, yellow bell pepper, green bell pepper, red onion, and Scotch bonnet pepper, and cook until onions are translucent.
- Add in the okra and cook for 1 minute.
- Add in the diced tomatoes and juices, jerk spice, and chicken stock, and simmer on low heat for 10 minutes.
- Season the stew with salt and sugar.
- 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.
- Serve the shrimp stew over the grits.
- Enjoy!
