This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Grits are not just for breakfast.
The very first summer I spent away from home was at a high school science camp on a college campus. We were allowed to eat in the college dining hall and I fell in love with the buttery, creamy grits piled on top a thick slab of salty ham. I ate a plate every morning! Even though we don’t live in the south anymore, every Saturday morning, our family makes a giant pot of buttery grits to accompany our breakfasts.
During cold wintery days, a hearty, hot bowl of grits topped with shrimp and a tangy sauce become the ultimate comfort food. For you Yankees, grits are made of coarsely ground corn that are cooked in water, much like polenta. Depending on your family’s tradition, butter, cheese or cream cheese were added to the grits after cooking. Sometimes all three.
Inspired by New Orleans-style shrimp and grits, I wanted to added an Asian twist to a well loved classic. I hope these sriracha sesame shrimp and grits will earn a place in your dinner rotation. With the help of McCormick Sesame Stir-Fry sauce and quick-cooking grits, you’ll have dinner on the table in less than an hour. It’s seriously super easy shrimp and grits recipe with an Asian twist.
Make sure you purchase quick-cooking grits and not instant grits. My Vietnamese mother only bought instant grits for us because she didn’t know the different. These little packets of artificially flavored cheese grits were gummy and not very tasty. Trust me, get the quick-cooking ones.
This was my first time trying McCormick’s Skillet Sauces. It was super easy to use and, unlike other pre-packaged sauces, low in sodium. For this recipe, I used the Sesame Chicken Stir-Fry sauce. The addition of fresh ginger root in both the grits and the sauce add zip to both components. I added shitaake mushrooms to round out the dish, but feel free to add whatever mushrooms you have on hand. I recommend portobello mushrooms or baby bellas.
Don’t forget about the Sriracha paste. I’m amused by how popular this “rooster sauce” has become because my parents always had a bottle in our fridge. As I taught myself to cook in college, I added the paste to my Vietnamese pantry. It’s the same chili-garlic sauce, but thicker and chunkier. I find it a little spicier and use it in my cooking. The bottle of sauce is used more as a condiment. Either will work for this recipe.
Make the grits first and keep them covered until the shrimp and mushrooms are done. To serve, place both the pot of grits and skillet tableside. Everyone can help themselves. Top with fresh cilantro and toasted sesame seeds and dig in!
Sriracha Sesame Shrimp and Grits Recipe
- FOR GRITS:
- 1 ½ c quick cooking grits (not instant)
- 4 c water
- 2 T fresh ginger root, grated and divided
- 1 tsp salt
- 1 T unsalted butter
- ½ tsp ground black pepper
- FOR SHRIMP:
- 1 tsp sesame oil
- 1 T unsalted butter
- ½ c yellow onion, diced
- 1 T sriracha paste (or sauce)
- 1 ½ c fresh shitaake mushrooms, sliced into ¼” strips
- 1 pound of medium sized shrimp, cleaned and peeled
- 1 pouch of McCormick Sesame Chicken Stir-Fry sauce
- ½ c water
- 2 T chopped cilantro
- 1 T toasted sesame seeds (optional)
- To cook grits: In large saucepan, heat 4 cups of water, 1 Tablespoon of grated ginger, and salt over high heat. Once it starts to boil, reduce to medium heat. Whisk grits into the water and stir constantly to keep lumps from forming. Continue to cook and whisk until water is incorporated and grits are cooked, about 5-7 minutes. If grits start to pop or bubble, turn down the heat. Remove from heat and stir in butter and ½ tsp ground black pepper. Cover and set aside.
- In large skillet, add sesame oil and butter over medium high heat. When butter is melted, add onions and cook until translucent, about 5 minutes. Add Sriracha paste and cook for about a minute, stirring constantly.
- Add mushrooms and remaining grated ginger. Cook until mushrooms are soft, about 5 minutes.
- Add shrimp and entire packet of McCormick Sesame Stir-Fry Sauce plus ½ cup of water. Stir to combine. Cook until shrimp are pink and sauce has thickened. If sauce becomes too thick, add a little water.
- Spoon approximately 1 cup of grits into bowl and top with shrimp and mushroom. Sprinkle with toasted sesame seeds and chopped cilantro. Serve immediately.
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For more quick dinner ideas, check out McCormick’s Instagram, Pinterest and Facebook for inspiration. Take a look at what my fellow Sunday Supper bloggers have dished up with McCormick’s Skillet Sauces. You can see them all on our Easy Skillet Dinners Pinterest board.
- Black and White Bean Chicken Chili by The Dinner-Mom
- Black Bean Taco Salad with Chipotle and Garlic by Ruffles & Truffles
- Cashew Chicken by That Skinny Chick Can Bake
- Cauliflower Skillet Steaks-Sicilian Style by The Wimpy Vegetarian
- Chicken Enchilada Skillet by The Messy Baker
- Chicken Fajita Rice Bowl by Peanut Butter and Peppers
- Chicken Fried Rice with Sesame Seeds and Almonds by Kudos Kitchen by Renee
- Creamy Sicilian Style Chicken Mushrooms Ham by Family Foodie
- Fajita Quesadillas by The Foodie Army Wife
- Fire Roasted Garlic Chili with Cilantro Lime Rice by Hip Foodie Mom
- One-Pot Chipotle Chicken Taco Pasta by Bobbi’s Kozy Kitchen
- Picadillo by kimchi MOM
- Potato Topped Sloppy Beef Skillet by Magnolia Days
- Savory Jade Chicken in Taro Basket by Brunch with Joy
- Sesame Chicken Stir-Fry over Cauliflower Rice by Casa de Crews
- Shrimp Taco’s with a Baja Cream Sauce by Daily Dish Recipes
- Sicilian Chicken and Mushrooms Spaghetti Squash Casserole by Cupcakes & Kale Chips
- Sicilian Skillet Chicken over Parmesan Zucchini “Noodles” by Amee’s Savory Dish
- Skillet Sicilian Chickpeas Over Brown Rice by Shockingly Delicious
- Skillet Taco Nacho Bake by The Girl In The Little Red Kitchen
- Smokey BBQ Pulled Chicken Sandwiches With Creamy Coleslaw by Serena Bakes Simply From Scratch
- Smoky Skillet Chicken and Rice by Cindy’s Recipes and Writings
- Sriracha Sesame Shrimp and Grits by I’m Not the Nanny (You’re here!)
- Tex-Mex Sloppy Joes by The Weekend Gourmet
- Tres Carne Fire Roasted Garlic Chili over Egg Noodles by Hezzi-D’s Books and Cooks