July 25, 2011

Shrimp and Grits

Shayne made this for us the first night of our gals' retreat and it was delicious. I made it for my fam for dinner tonight (using polenta instead of grits, but it's all the same thing, right? They're just labeled differently). The kids thought it was weird, but Rob and I enjoyed it. Naomi suggested that I include black beans next time, which sounds intriguing.

Shayne didn't give us her recipe, but I found one online that I used.

4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced (or one large squirt of tube garlic)

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.