We adapted our recipe for Shrimp Without Grits from the “Papa Ed’s Shrimp and Grits” recipe in Marcus Samuelsson’s book, The Rise: Black Cooks and the Soul of American Food to serve with our Miya’s Rice & Peas.
To keep it vegetarian (OK, technically lacto-pescatarian!) we didn’t use chorizo as called for. Instead, we added some butter for that certain umami that the fat from the meat provides.
This shrimp dish is perfect served up over a bowlful of Miya’s Rice & Peas.
12 large shrimp, tail on, peeled and deveined
1 celery stalk, finely diced (about 1/4 C)
1/4 C red onion, finely diced
1/4 C red bell pepper, finely diced
4 garlic cloves, minced
1 (14 oz) can diced or crushed tomatoes
1 TBSP smoked paprika
1 tsp cayenne pepper
1/2 tsp salt
2 C fish stock or vegetable broth
2 TBSP apple cider vinegar
3 TBSP extra virgin olive or vegetable oil
2 TBSP butter (optional)
Heat oil in a large saucepan or Dutch oven over medium heat.
When the oil is shimmering, add the celery, red onion, red bell pepper, garlic and salt.
Add the tomatoes, smoked paprika, and cayenne pepper. Cook for 4-5 more minutes, stirring occasionally.
Add the stock and vinegar and bring to a boil.
Add the shrimp and butter (if using) and stir to combine. Cook 4-5 minutes more until shrimp are cooked through.