Shrimp & Grits: Mediterranean Style
If you have never had Shrimp & Grits, I'm sorry. You are missing out on a beautiful part of food and Southern culture. (This is not the classic Shrimp & Grits, you can find that recipe here. ) But this recipe is all about taking a classic and giving it a very tasty twist. I posted this on Instagram and on my personal Facebook and so many friends asked for the recipe. So here it is! 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
- Fresh Basil leaves
- 1/2 tbsp paprika
- 1/4-1/2 cup ricotta cheese
- 2 tbsp Olive Oil
- 2 cloves garlic, minced
- Sun dried tomatoes or cherry/grape tomatoes
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 ricotta. Stir until all the cheese is melted. Stir in the paprika. Give a taste and season with salt and pepper as you like it. If you want more cheese, go for it!
In a bowl, add 1 tbsp of the olive oil, the shrimp, and Old Bay Seasoning. Mix so that the shrimp is coated with the goodness.
Heat the remaining tbsp of oil in a large sauce pan, add the minced garlic and let brown for about a minute or two. Add the shrimp and cook until done. About 3-4 minutes per side.
Slice up the basil and whatever tomatoes you are using.
Place grits at the bottom of a bowl, top with the shrimp, basil and tomatoes. Bonus points for drizzling a little bit of olive oil on top for some extra flavor! Now, go enjoy your very colorful and flavorful plate of food