Tuesday, February 18, 2014

Garlic Shrimp and Spicy Cheesy Grits

It's been so long since my last post, it's time to finally make my way back onto here with what is perhaps the best dish I make. I first discovered "shrimp and grits" in Savannah, GA, and was hooked! There are several different sauce bases, but I have always been a fan of the classic butter sauce. Here is my twist on the recipe, adding both cheese and a bit of heat to the Southern classic:

Spicy Cheesy Grits (serves 2)

2 cups half and half (or milk)
1/2 cup grits
6 ounces cheddar cheese, cubed
1 teaspoon cayenne pepper (adjust to spice preference)

(May follow package instructions)
1. In medium saucepan, heat 2 cups half and half to a gentle boil.
2. Slowly stir in grits with wire whisk until smooth.
3. Reduce to low heat, cover, and continue to cook for 2-3 minutes, stirring occasionally.
4. Uncover and gradually add cheese cubes and cayenne pepper, stirring rigorously until cheese is melted.
5. Heat to desired consistency (I prefer my grits slightly thickened), and cover until ready to serve.


Garlic Shrimp

15 large, raw tail-on shrimp
2 tablespoon olive oil
2 tablespoon butter
3-4 cloves garlic, finely diced
1/2 yellow onion, finely diced
1 teaspoon lemon juice

1. While cooking grits, melt butter and oil in skillet over medium heat. Add garlic and onion and saute 3-5 minutes.
2. Stir in shrimp and lemon juice. Saute shrimp until pink throughout.
3. Serve grits in shallow bowl or on plate. Pour shrimp mixture over grits.