I don’t really think of myself as a shrimp and grits person and am always surprised by how badly I crave this dish. Then I remember it’s basically a cheese plus carb pile with the bonus of seafood. I also remember I’ve used this equation in many a dishes including this risotto, this risotto, this pasta, and this halibut situation. I also feel like this dish is a distance cousin of lobster mac and cheese and the more I can keep food in that family the better.
ALL YOU NEED to make this is:
1 cup stone- ground grits
2 cups shredded white cheddar (WHAT IS YELLOW CHEDDAR? IS CHEESE YELLOW? IS MILK YELLOW? YELLOW CHEESE IS ONLY YELLOW BEACAUSE IT IS DYED YELLOW- IT’S LIKE A SPRAY TAN FOR YOUR CHEESE- WHY WOULD YOU WANT THAT?)
1 pound shrimp (I used 16-22 count shrimp because that was available peeled and deveined but you can choose your choice use the chart in this post as a guide)
4 teaspoons lemon juice
1 cup thinly sliced scallion
1 large clove garlic, minced
5 tablespoons butter
2 tablespoons chopped parsley (won’t be mad if you skip this)
You probably have salt/pep, butter, garlic and a lemon. So all you really need are shrimp, cheese, grits and scallions. MAKE THIS HAPPEN.
Prepare the grits according to the package. I boiled four cups of water. Added salt/pep. Added grits, reduced heat and cooked for 20 minutes.
Remove from heat. Add 2 tablespoons (or more I’m not stopping you) of butter and all the cheese. Try not to eat all of this before you’ve made the shrimp.
Melt 3 tablespoons butter in a large skillet over medium heat. Pat shrimp dry and add to the skillet. Lightly salt/pep. Cooke until shrimp turns pink (happens fast especially if they are small). Add lemon juice, parsley, scallions and garlic. Saute for 3 minutes.