Ingredients
6
6 servings
- •4 cups chicken stock
- •4 cups whole milk
- •½ cup butter
- •2 teaspoons salt
- •2 cups cornmeal
- •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
Instructions
- 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!
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