Weeknights never tasted so good!
Everybody got time for that!
I’ve wanted to make shrimp and grits for years. Perhaps devouring grits during numerous 3am visits to the local Waffle House subliminally motivated me. Today I took the plunge and realized just what I’ve been missing. I’m a Georgia boy, so this classic southern dish was long overdue.
It’s a cheap weeknight meal. It’s a classic southern dish. It’s a phenomenal dinner that can easily be made--and it totally rocked tonight! Coming back from a great workout after work, I still had enough time to whip this up within 30 minutes. Silky, cheesy grits meet a satisfying sauté of garlic herb butter, shrimp and lemon juice. The lemon juice does a phenomenal job of delicately cutting through the cheesy grits--offering a ying-yang experience.
1 cup grits (not instant)
4 1/2 cups water
1 tsp garlic powder
salt to taste
3 oz cheddar cheese, cut into small pieces
3 slices muenster cheese
1/2 cup parmesan cheese
3 tbsp Kerrygold Garlic-Herb butter (or regular butter)
12 oz uncooked shrimp (61/70 size)
4 garlic gloves, minced
juice of 1 lemon
1/2 tsp white pepper
1/2 tsp salt
Paprika to garnish
Parsley to garnish (I didn't have on-hand for today)
“No self-respecting southerner uses instant grits!” – My Cousin Vinny
Boil water and slowly add grits. Reduce heat to low, cover, and periodically stir for 14 mins (ensuring grits don't stick to the bottom of the pan). Add cheeses, garlic powder, and salt. Stir for 3 additional minutes, or until cheese is melted. Turn heat off and keep covered.
Before you cook the grits, submerge frozen shrimp in lukewarm water to thaw. Drain, then sprinkle with salt and white pepper. Toss lightly and let sit while grits cook. After grits cook, heat butter in skillet. Add shrimp and saute for approximately 2 minutes. Add minced garlic. Flip shrimp and cook for an additional 4 minutes. Add lemon juice, briefly stir, and remove from heat.
Place cheesy grits on bottom of bowl, top with paprika, parsley, and shrimp.
A perfect pairing. Any New Zealand Sauvignon Blanc is great, too.
Thanks Tony and Allie for the vino!
Adapted from: www.keyingredient.com