Try this pepper pot shrimp on a cold day. It's a quick dish and you can make it as hot as you want.

Yields6 Servings

GRITS
 4 cups chicken stock
 4 cups whole milk
 ½ cup butter
 2 teaspoons salt
 2 cups cornmeal
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
 2 tablespoons jerk seasoning
 10 jumbo shrimps, peeled and deveined
 2 teaspoons salt
 1 teaspoon sugar
 2 bunches italian parsley, chopped to serve

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, pepper 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.

Related Link: https://tasty.co/recipe/pepper-pot-shrimp

Ingredients

GRITS
 4 cups chicken stock
 4 cups whole milk
 ½ cup butter
 2 teaspoons salt
 2 cups cornmeal
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
 2 tablespoons jerk seasoning
 10 jumbo shrimps, peeled and deveined
 2 teaspoons salt
 1 teaspoon sugar
 2 bunches italian parsley, chopped to serve

Directions

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, pepper 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.

Pepper Pot Shrimp
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