Shrimp and Grits With Roasted Tomato, Fennel and Sausage
- Total Time
- 90 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 8plum tomatoes, halved lengthwise
- 1garlic clove, minced
- 2tablespoons olive oil
- Salt
- black pepper
- 1large fennel bulb, trimmed fronds reserved and cut into thin wedges
- 2 to 3cups vegetable or shrimp broth or water
- 1tablespoon butter
- Salt
- Ground white pepper
- 1cup coarse corn grits, soaked overnight if necessary see package instructions
- Salt
- 1fresh bay leaf
- 1½tablespoons butter
- 1tablespoon cream cheese
- Ground white pepper
- ½teaspoon lemon juice, or to taste
- ½teaspoon hot sauce, or to taste
- 1tablespoon olive oil
- 20large shrimp, peeled and deveined
- 1cup cooked and crumbled Benton’s smoked sausage or other smoked breakfast sausage
- 1teaspoon lemon juice, or to taste
- Hot sauce
- Salt
- 2tablespoons chopped parsley
For the Roasted Tomato
For the Fennel
For the Grits
For the Shrimp and Assembly
Preparation
For the Roasted Tomato
- Step 1
For the roasted tomato: heat oven to 450 degrees. Toss tomato halves in a bowl with garlic, olive oil, salt and pepper. Transfer, cut side up, to a baking sheet. Roast until collapsed and lightly browned, 25 to 30 minutes, and set aside.
- Step 2
For the fennel: In a small saucepan, combine the fennel, half of the reserved fronds, and just enough broth or water to cover. Add butter and season with salt and white pepper. Bring to a boil, reduce heat to very low, and simmer until tender when pierced by a fork, 8 to 10 minutes. Transfer fennel to a plate, discard cooked fronds and reserve cooking liquid.
- Step 3
For the grits: Follow package instructions for cooking the grits, seasoning with salt to taste, and adding the bay leaf halfway through cooking. At the end of cooking, mix grits with butter, cream cheese, white pepper, lemon juice and hot sauce. Adjust salt as needed. About 15 minutes before the grits are finished cooking, prepare the shrimp and assemble the dish.
- Step 4
For shrimp and assembly: Place a large sauté pan over medium heat, and add the oil. When the oil is shimmering, add the shrimp in a single layer. When they are seared on one side, about 1 minute, turn them to sear on the other side. Add fennel, sausage, roasted tomatoes and 1½ cups of the reserved fennel cooking liquid. Bring to a simmer and season with lemon juice, hot sauce and salt. If the mixture seems dry, add more fennel cooking liquid as desired. Add chopped parsley, and toss to mix.
- Step 5
To serve, place equal portions of grits on four rimmed plates or shallow soup plates. Divide the shrimp stew among the plates, garnish with remaining fennel fronds and serve.
Private Notes
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Cooking Notes
oldmouldyhead
Those "worms" are julienned pig ears...
RDCollins
This sounds good, but the photo is a little off-putting. What are those long black things on top of the dish? They look like worms! ;-)
Stephanie Knottingham
Made this for Sunday Family Dinner and it was a hit! Next time, I would make more grits as we had lots of sauce leftover and not everyone ate 5 shrimp. I used Andouille sausage instead of smoked breakfast sausage and I used canned Italian tomatoes (which I roasted) as winter tomatoes here are terrible.
Tom A
I can't find anything in the list of ingredients that looks like large nightcrawlers. That is a BAD photo.
Dede H.
Made this for dinner tonight, as written. Bought 1 lb of medium shrimp (because that's what was on sale), which yielded 29 shrimp. Seemed like the right amount. Had roasted tomatoes from last summer's garden already in the freezer. I used the shrimp shells to make a quick stock and ended up with 2 cups leftover shrimp & fennel stock to stick in the freezer. I thought this was delicious and will definitely make it again!
Elizajane1234
Made with bacon instead of sausage. Did not have fresh tomatoes so cooked down a pint of tomatoes with garlic, salt and pepper to a thick confit. Kept tomatoes separate from fennel and bacon mixture. Used broth from fennel to cook grits. Used Mark Bittman’s recipe for Cajun broiled shrimp. Assembled in a soup plate with grits on bottom, fennel and tomatoes on side and shrimp on top.
Alex
One of the best things I've made from NYTCooking. Used head-on shrimp and and my own shrimp stock with the shells (kept the heads on for sauteeing later) and used andouille instead of breakfast sausage. Added Tapatio for the hot sauce and it was perfect.
phoebe
It was delicious but an oddly written recipe.
Ginny M
This was very good, but lots more work than the standard shrimp & grits dish! Not sure adding the stewed fennel & roasted tomatoes was worth the time. Further, I prefer the sausage (I used andouille) cut into coins or chunks rather than crumbled. The roasted tomatoes were great and I think I’d use them for a pizza or pasta.
Claire
This came out beautifully. Skipped the fennel (don’t care for it) and subbed in veggie broth, plus Polish sausage instead of andouille as that’s what I had to hand. Flavor was very well rounded, will make this again for sure.
Leni
O.M.G. This is awesome. Sweet and smoked and spicy and tangy. Even my picky 8 years old loved it. Will cook again.
Mike
Use andouille sausage for much better flavor and nice heat
Sharon
Not worth the effort. Fennel bulb had no place in this dish. I will stay with the basic Shrimp and Grits recipe.
Nik
Pretty Please: DO make the shrimp stock from the shells. THAT's the flavor, when combined with the fennel to cook, which gives this dish the complete rounded umami-flavor. mmmmmmmm, so good.
Joe
Didn't have all of the ingredients on hand but substituted 6 tomatillos for 6 of the plum tomatoes + added a serrano to roast. I also used impossible sausage in lieu of regular sausage (pescetarian.) This was exceptionally delicious and came together relatively easily! 100% will cook again, the sourness of the tomatillos complemented the richness of the rest of the dish very nicely.
LizzieMac
I thought this was good, but not as good as I would have expected considering the source. I used Anson Mills rice grits which I cooked with shrimp stock and a little bit of heavy cream. I also fried two slices of thick-cut bacon before beginning the gravy. I removed the shrimp to a plate after searing because I wanted the gravy to reduce a bit. Used Bradley Gen Store spicy smoked sausage. Would add more garlic to the gravy next time - and tinned tomatoes drained and roasted worked just fine.
kk
This was delicious. Made per the recipe. In response to those questioning the “wormy” things: I had similar appearance in my dish and it was darkened skin of the roasted tomatoes. I will make this again. Roasted tomatoes ahead and cooked fennel ahead too. It was quick and easy to pull together for dinner.
Jt
Do not add as much done on water. Keep it moist but not soupy. It improves the flavor exponentially
Jt
Excellent. Unfortunately mine was less than perfect due to being sold old shrimp. Be very certain to get fresh shrimp!
Kelsey
This was delicious! The broth was the star- we made ours with veggie better than bouillon. We’re doing a low carb thing so subbed cauliflower mash for the grits, and it was a winner.
ablair
We decided to cut the shrimp and go with vegan sausage. Turned out perfectly.
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