Tuesday, August 03, 2010

Shrimp & Grits, the food of the Gods!

Probably one of my all time favorite meals is a big, old plate of Shrimp and Grits.  Now y'all, outside of the south may be feeling a bit weak in the knees at just the thought, but let me tell you... Shrimp-n-Grits is pretty much perfection...southern style!  There are about as many versions of Shrimp & Grits as there are different versions of the southern accent and though they are all wonderful, I love a particularly creamy  garlic version.  That very well may be because the 1st time I had the dish it was of this variety.  I have tried many different versions all over the coastal south and have enjoyed them all, but the creamy garlic version is the one I long for most.  Last night I cooked up a pot for dinner and served it along with some fresh asparagus sauteed in butter and garlic and some cheddar-garlic biscuits. Yes, yes...it was a night of garlic 'round here!  The recipe that I used is based (tweaked to my taste of course!) on a recipe found in my current favorite cookbook:  The All-New Ultimate Southern Living Cookbook.  I am loving this cookbook because it is full of yummy,  and simple but satisfying recipes.  I have cooked from it more than pretty much any other cookbook in recent memory and everything has turned out wonderfully (well, maybe that is why I love it so much...).

Anyway, this recipe was great because: #1 it didn't require any exotic or expensive ingredients and #2 it was VERY easy and had a lot of WOW factor for the time and energy needed to complete.  So, if you haven't ever had or haven't ever made your own, here is a super easy recipe to try -- heck if I can do it, anyone can!

Creamy Garlic Shrimp & Grits

• 1 pound cooked, peeled shrimp (I actually used frozen salad shrimp as they were on sale and increased to 1.5 pounds since they were a bit on the small size)
• 3 cups water
• 1 cup whipping cream
• 1/4 cup butter (yep, I use real butter)
• 1 teaspoon salt
• 1 cup quick-cooking grits, uncooked
• 1 to 2 cups shredded extra-sharp Cheddar cheese (I use more rather than less)
• 2 garlic cloves, minced
• grated Parmesan cheese

Garnishes: crumbled bacon, chopped fresh chives, peeled and cooked shrimp, freshly ground black pepper, etc. (optional)

Bring 3 cups water, cream, butter, and salt to a boil in a large saucepan over medium-high heat. Reduce heat to medium, and whisk in grits. Cook, whisking constantly, 7 to 8 minutes or until mixture is smooth. Stir in pound shrimp, cheese, and garlic, and cook 1 to 2 minutes or until thoroughly heated. Top with grated Parmesan cheese. Garnish, if desired, with crumbled bacon, chopped fresh chives, extra shrimp, freshly ground pepper, etc

Serves approximately 6

4 comments:

Paula said...

I have been wanting to make shrimp and grits all summer. Your recipe is much easier than the one I usually make. I'll have to try it.

Nancy said...

Please don't strip me of my southern citizenship. I don't love shrimp & grits. I like shrimp. And I like grits. But don't love them combined. There is one exception. A restaurant in my neighborhood makes a grits cake and serves it with shrimp and a very yummy sauce. They called it shrimp & grits but it's definately not what people think of when they think of that dish.

Speaking of garlic, I've been putting away lots of it lately too. I don't love it fresh, but cook it and oh my! There is no better smell or taste!!!

Designs on 47th Street said...

I have a feeling I really might like this with the garlic and shrimp and all. Like Nancy, even though I was raised in the South, I'm not a grits lover....Mr. Brown Socks IS and is a Midwesterner! Thanks for sharing. He would love this!

Hannah said...

Oh my goodness, this is one of my favorite recipes! I served it at Christmas brunch last year and it was a huge hit! Southern Living cookbooks are wonderful! Found you via Friday Follow!