Shrimp and Grits
A Southern staple! Shrimp and grits is quick and tasty and can be done so many different ways. Here is my favorite way to make creamy shrimp and grits, I've even converted my yankee husband! You will need:
- 3/4 -1 cup uncooked quick or regular grits (NOT instant grits!)
- 3 cups of Chicken or Veggie stock
- 1/2 lb shrimp, tails and veins removed
- 2 tbs Old Bay seasoning
- 1 tsp basil
- 1 tsp rosemary
- 1 tsp oregano
- 1/2 tbsp paprika
- 2 ounces cream cheese
- 2 tbsp Olive Oil
- 3 slices of bacon, cooked
- 3-4 green onions stalks
- salt and pepper to taste
- 1 1/2 cup shredded cheddar cheese
- 2 cloves garlic, minced
In a medium pot, bring the chicken or veggie stock to a boil, slowly add the grits and stir. Reduce heat to low and cover the pot. Stir occasionally. Cook for about 5 minutes or until all the liquid is absorbed. NOTE: I used quick grits because thats all I could find here in Seattle, if using normal grits, follow cooking instructions on the box.
Remove from heat and add the cream cheese and 1 cup of the cheddar. Stir until all the cheese is melted. Stir in the paprika. Give a taste and season with salt and pepper as you like it.
In bowl, add 1 tbsp of the olive oil, the shrimp, Old Bay seasoning, basil, rosemary and oregano. Mix so that the shrimp is all coated.
Heat the remaining tbsp of oil in a large sauce pan, add the minced garlic and cook the shrimp until done. About 3-4 minutes per side.
Place grits at the bottom of a bowl, top with the shrimp, rest of the cheddar cheese, bacon and green onions.
Enjoy your little piece of southern home cooking!