Fab Recipe: Shrimp & Grits

ByNatasha B
If I could collect a crisp $100 bill for each and every time someone tells me, “you don’t look like you can cook”….well, I’d be laughing all the way to the bank. If there is a certain aesthetic that  comes along with a woman that is gifted in the culinary department, I certainly don’t know what she looks like. Do you happen to know what she looks like? Would you let her know that I’m looking for her? I have a couple questions I’d like to ask. Today’s recipe is a favorite of my husband. Being that he is a southerner, I think it may come as no surprise. Honestly, I had no clue what grits were when I originally moved from NYC to Miami many years ago. In fact, I thought it was cream of wheat and couldn’t understand why folks would add butter and salt to the wheat-based cereal. LOL. Grits wasn’t an instant hit for me, it took some time for my taste buds to adjust. But when they did…grits topped with any type of crustacean from the sea would become a typical Sunday brunch meal in my household. I’m sharing my shrimp recipe with you today and hope that you enjoy my take on the southern classic.

Ingredients
Shrimp, Grits, Sweet Valida Onion, Scallion or Green Onion, Fresh Garlic, Wright Applewood Bacon, Butter, Salt, Pepper, Shrimp Creole or Old Bay Seasoning, Milk, Onion Powder, Jalapeño Peppers (optional)

Preparation

Grits: Add 2-3 tsp of salt, .1/2 tsp of fresh cracked black pepper, 1 tbsp of milk, 1 tbsp of butter to a pot of boiling water. Once water comes to a constant boil, add grits to water and stir consistently (failure to stir grits can result in lumps). Cook grits until they are tender. 

Shrimp: Wash and devein shrimps (1 lb of medium). Season shrimp with 2 tsp of onion powder, 2 tsp of salt, 1 tsp of course ground black pepper, shrimp creole or old bay seasoning. In a bowl, combine shrimp, fresh chopped garlic, chopped sweet onions, chopped green onions and mix together. 

Bacon: Fry two pieces of bacon to a crispy finish. Pour out half of the bacon grease while leaving the remaining. Add seasoned shrimp to skillet with remaining bacon grease and cook shrimp until they turn pink. Also ensure that onions, scallions and garlic are also fully sauteed. 

Serving
Pour grits in large serving plate. Add sauteed shrimp to grits. Add crushed bacon bits to shrimp. For a kick of spice, add chopped jalapeño bits to shrimp and serve. Bon Appétit!

“One cannot think well, love well, sleep well, if one
has not dined well.”

~Virginia Woolf

 

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10 Comments

  1. Yummy! I used to cook grits when I lived in South Carolina and when I moved to Florida I went back to ackee & saltfish! This makes me want some grits right now. . .

  2. This sounds delicious and looks even more amazing. I'm definitely going to have to put this into rotation. I've been on a grits kick lately and my hubby LOVES seafood, so it's the perfect combo. Thanks for sharing 🙂

  3. Nom Nom!! Thanks for sharing hun. Looks good. 🙂 OAN: We would both be laughing our way to the bank, cos I get that too all the time. I wonder how people come with that nonsense. Lol!!
    *Happy Weekend :-)*

    missymayification.blogspot.co.uk

  4. This looks scrumptious and although my daughter is allergic to shell fish, I still want to make this! My son and I can enjoy while she watches lol. I'm just kidding but will have to try this! I usually order this when Im out here in Atlanta! If you ever visit here, lots of restaurants serve this! Yummy!

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