LOVE me some Shrimp and Grits!
Not only is this simple dish amazingly yummy and robust with flavor, it’s also super easy to make.
The entire meal can be made in about 30 minutes which makes it a no-brainer for us when we have shrimp on hand. And we intentionally have shrimp on hand.
We like our grits creamy and cheesy in our house because…well…yum. And, really, why not?
So, I add sharp cheddar, whole milk and honest-to-goodness butter to the grits.
Pretty much does the trick.
This meal will stick to your bones and keep you craving more once you’re good ‘n full.
I highly recommend.
- 2 cups whole milk
- 2 cups water
- 1 1/2 tsp plus 1 1/2 tsp plus more to taste, kosher salt, divided
- 1 cup coarse ground cornmeal polenta
- 1/4 tsp plus 1/4 tsp. pepper plus more to taste, divided
- 1/8 tsp garlic powder
- 4 tbsp plus 1 tbsp unsalted butter divided
- 4 oz sharp cheddar cheese shredded
- 2 tbsp olive oil
- 2 shallots finely chopped
- 1 lb large shrimp de-veined and de-shelled
- 2 tbsp balsamic vinegar
- 1 squeeze of lemon roughly 1 tsp
- 2 green onions optional, finely sliced
- Heat the milk, water and 1 1/2 tsp. salt in a deep, medium sized pot over medium high heat. Bring to a boil, stirring frequently to keep the milk from burning the bottom of the pan.
- Once boiling, slowly add the cornmeal, stirring or whisking constantly to avoid causing clumps. Once all the cornmeal is mixed in, decrease the heat, cover and cook for 10-15 minutes or until the grits are creamy, stirring frequently.
- While the grits are cooking, heat the olive oil over medium-high heat in a large sauce or saute pan. Once hot, add the shallots and cook 1-2 minutes or until the shallots begin to sweat. Add the shrimp to the pan along with 1/4 tsp. kosher salt and 1/4 tsp. pepper. Stir to coat the shrimp. Cook the shrimp, stirring occasionally, for 4-5 minutes or until the shrimp begins to turn opaque (whitish).
- Tend to the grits for a quick sec. (See No. 5)
- Remove the grits from heat and add the pepper, garlic powder and butter. Once mixed through, slowly add the cheese, stirring to incorporate. Cover and keep the grits warm so they do not harden as you will want to serve them as soon as the shrimp has been cooked.
- To finish the shrimp, add the balsamic vinegar, squeeze of lemon and remaining 1 tbsp. butter. Stir to incorporate and remove from heat.
- To serve, place a healthy serving of the creamy, cheesy grits into a bowl and top with your desired amount of shrimp (I use about 5-6 per serving). Garnish with sliced green onions if desired.
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