Southern Shrimp and Grits Stuffed Peppers with Creole Tomato Jam
Stuffed peppers get a Southern upgrade: creamy cheese grits mixed with sautéed shrimp and scallions. A spiced Creole tomato jam on top makes it sweet-savory and totally different from the usual.
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Instructions
Heat oven to 400°F (205°C). Brush peppers with olive oil, place cut-side up in a baking dish, and bake 15 minutes to soften.
Cook grits: bring water/broth and salt to a simmer. Whisk in grits and cook, stirring often, 15–20 minutes until thick. Stir in butter and cheddar; adjust seasoning.
Sauté shrimp: in a skillet, cook garlic in a small bit of butter/oil 30 seconds, add shrimp and Creole seasoning, and cook 2–3 minutes until just done. Stir in scallions.
Fold shrimp into grits. Fill pepper halves and bake 12–15 minutes until hot.
Make tomato jam: simmer crushed tomatoes, brown sugar, vinegar, paprika, and cayenne 15–20 minutes until thick and jammy.
Spoon tomato jam over stuffed peppers to serve.
Nutrition Facts
Per serving
Recipe Notes & Tips
- Chop shrimp so each bite has seafood without needing a knife.
- Stone-ground grits vary—add extra water as needed to keep them creamy.
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