This seems like the perfect time to pull out some long neglected cold weather comfort food. While I'm not a great fan of grits, hubby and I both like shrimp and grits. He has tried them in just about every restaurant that has them on the menu, so I decided I should make some myself. After all what's hard about making grits?
|Image Source: Todd Sanders|
Next comes your choice of cheese such as cheddar, parmigiano reggiano, gruyere or whatever you enjoy. If you don't like cheese, don't add it.
In addition to the shrimp, there is often another protein such as Tasso or spicy sausage. The remaining add-ins/add-ons may include garlic, onions, parsley and green onions.
Now we get down to how I made shrimp and grits for two.
10 extra large (16-22 ct.) shrimp, cut into thirds
1 link Andouille sausage, diced
2 cups water (I simmered the shrimp shells)
1 1/2 cups skim milk
1/2 cups quick cooking grits (let me assure this is anything but a quick recipe)
1 cup shredded cheese (combination of sharp cheddar and habanero cheddar)
1/2 cup yellow onion, chopped
1 clove garlic, minced
1 TB olive oil
1 TB butter
1/4 cup water
1/4 teaspoon salt
Bring the water and milk to a boil and add the grits and salt, then reduce the heat, stirring frequently.
While the grits are cooking, add the olive oil to a skillet and brown the sausage, then add the onions, letting them soften before adding the garlic. After about 5 minutes, add the shrimp and Cajun seasoning and cook for about 5 minutes, more or less depending on the size of your shrimp. Add the 1/4 cup of water to deglaze the pan, then add the butter, cover and keep warm.
When the grits are cooked to the texture and/or consistency you desire, it's time to stir in the cheese. Serve in a bowl or soup plate and spoon the shrimp and sausage mixture on top.
Serves two. Total prep and cooking time about 1 hour and 20 minutes.
As I mentioned, this is not a quick-fix meal. The grits alone took well over 45 minutes to cook and even then they were not as thick as they are when I just use water. Also, use a heavy bottom pot because using milk seems to make them stick to the bottom. Perhaps it was a combination of my lightweight pot and my stove, but they required almost constant stirring.
I also chose to cut my shrimp, but leaving them whole makes for a prettier presentation.
I congratulate my sou chef for helping bring the meal together. We both agreed that we will be doing this again, with a few adjustments. I may change up the liquids and ratios, and use wine instead of water to deglaze the pan.
Sadly, I have no picture of our tasty creation because after the extended wait for dinner, we plated and ate, so I borrowed an image found online.
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