Shrimp & Grits

Every cook should have a shrimp and grits recipe in his or her repertoire. Even as a born Southerner, I didn’t always like grits. (I’m surprised the South didn’t disown me!) But I have come to love them. Like anything else, it all comes down to how they’re seasoned. Season these with salt and your favorite cheese, and they’ll turn out delicious and hearty. You could also substitute ground polenta if you prefer. This recipe is simple and easy, but it’s so gourmet and flavorful that your co-workers will think you labored all day in the kitchen. Bon Appetit!

Ingredients

For the Grits

2 cups whole milk

1 cup water

2 tablespoons unsalted butter

½ teaspoon salt

¾ cup quick-cooking grits

2 oz Cheddar or Manchego cheese, grated

For the Shrimp

1 lb shrimp, raw, shelled, & deveined

3 tablespoons extra-virgin olive oil

Kosher salt

Freshly ground black pepper

½ lemon

Instructions

To Make the Grits

1. Heat a large pan over medium-high heat

2. Combine the milk, water, butter, and salt in a the saucepan.

3. Bring the mixture to a boil.

4. Add the grits, whisking slowly.

5. Decrease the heat to medium low.

6. Continue whisking until there are no lumps, about 12 minutes.

7. Decrease the heat to low.

8. Cover the pan, and let the grits simmer while you cook the shrimp.

9. Mix in the cheese.

To Make the Shrimp

1. Heat a medium pan over medium-high heat.

2. Toss the shrimp together with the oil in a small bowl, and add a dash of salt and pepper.

3. Add the shrimp to the hot pan.

4. Stir each piece until each one is pink throughout, 2-4 minutes. Be careful not to overcook.

5. Turn off the heat.

6. Squeeze the lemon over the top.

To serve, spoon the grits onto a plate or into a bowl and add shrimp on top.

Lauren Bass is a food blogger at SpeckledSpork.com. This recipe is adapted from The Newlywed Cookbook, available on Amazon.com.