Shrimp and grits is a delightful combination of flavors straight from the South. Impress your guests for brunch, lunch or dinner but no need to tell them how easy it was to make.
Buttery Shrimp and Cheesy Grits
1/2 cup butter
1/4 cup olive oil
3 pounds medium shrimp, peeled
2 cloves garlic, minced
1 cup chopped green onion
1 cup sliced mushrooms
1/2 cup chopped parsley
1/2 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dried basil, thyme and oregano, crumbled
1 tablespoon lemon juice
In a large saucepan, melt butter and oil over medium heat. Add shrimp and sauté until just pink. Stir in all other ingredients and seasonings. Simmer about 10 minutes. Mixture will be saucy. Serve a scoop of grits surrounded with shrimp and sauce.
2 tablespoons butter
1 cup grated Cheddar cheese (optional). Also consider using 8 ounces of garlic flavored cheese spread, like Boursin
Prepare grits according to package directions for 8 servings. In the last 5 minutes of cooking, add butter and cheese. Cook until cheese melts. Serve hot.
Here is another one of my favorite shrimp and grits recipes. I had it at Chef Geoff's restaurant in Washington DC
Chef Geoff's Big Shrimp and Very Gouda Grits
2 tablespoons canola oil
12 each jumbo shrimp (under 12 per pound), peeled and deveined
1 cup andouille sausage, small dice (approx 3-4 ounces)
1 cup red onion, cut into thin strips
1 cup red pepper, cut into thin strips
1 cup yellow pepper, cut into thin strips
1 cup grape tomatoes, cut in half
2 tablespoons parsley, chopped
4 ounces white wine (1/2 cup)
2 ounces butter, unsalted, cut in cubes (1/4 cup or 1/2 stick)
2 cups very Gouda grits (see recipe below)
Salt and pepper, to taste
Pat the shrimp dry with a paper towel and season with salt and pepper. Heat canola in sauté pan on medium high and add shrimp, sausage and onion. Cook approximately 1 minute and add the peppers. Cook 2-3 minutes.
Add tomatoes and parsley. Cook until shrimp is not quite cooked. Add white wine and bring to a boil. Reduce wine by about half and fold in butter. Season with salt and pepper.
Serve in a hot bowl over Very Gouda Grits.
Very Gouda Grits
10 ounces whole milk (1 1/4 cups)
1/4 cup quick-cooking grits
1/2 cup Gouda cheese, grated
1 tablespoon butter
Salt and pepper as needed
In a 4-quart pan bring the milk to a simmer over medium-high heat. Add the grits and bring back to a simmer.
Whisk off and on for 5 minutes. Add cheese and butter and cook for another minute while whisking. Season as desired.