Find The Recipe:
Pepper Pot Shrimp
Ingredients
for 6 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 fresh italian parsley, chopped to serve
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!
*Recipe on video and text may differ from each other!
How to cook Pepper Pot Shrimp:
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