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Shrimp and NOT Grits

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2 -4
Author: Aline Shaw


For the Shrimp Marinade:

  • 1 lb of shrimp peeled, deveined
  • ½ tsp of smoked paprika
  • black pepper to taste
  • 1/ tsp Sriracha
  • 2 cloves of garlic minced
  • 1 tsp of olive oil

For sauce:

  • 4 Tbsp of butter
  • ½ onion diced
  • ½ cup of uncured ham diced
  • 1 green bell pepper diced
  • 4 cloves of garlic minced
  • ½ cup white whine
  • ½ tsp Sriracha or more if you like it hot
  • ½ cup of chicken stock
  • salt and pepper to taste
  • About 2 Tbsp minced parsley


  • Season the shrimp with a little salt, then combine all the ingredients of the marinade in a medium bowl. Set aside for about 10 mins.
  • In a large skillet, melt a tbsp of butter, over medium to high heat.
  • Add the onion, and cook until transparent, about 2 mins.
  • Add the ham, and cook until it begins to brown, about 4-5 mins.
  • Add the garlic, and cook until fragrant, about a minute or 2.
  • Add the bell pepper, cook for another 2 mins.
  • Make some room in the middle of the skillet, and add another tbsp of butter. To that, add the shrimp and cook for about 2 mins, stir.
  • Add the wine and cook until reduced, about 2 mins.
  • Add the sriracha, season with salt and pepper to taste and stir.
  • Add the stock and let it reduce a little, 2 mins.
  • Add the remaining 2 tbsp of the butter, and stir.
  • Turn off the heat, and add one tbsp of the chopped parsley.
  • Use the remaining parsley to garnish.

Bom Apetite!!