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Saturday, September 15, 2012

Garlic Shrimp and Cheese Grits

Shrimp and grits is a classic southern dish. 
There are many variations and I probably 
would love them all! 
This one is a favorite because the shrimp are baked
 on top of the grits. No separate sauteing. 
It's a one pot dish. 
 Peel the shrimp and remove the tails too.
I used 20 L shrimp for two generous servings.
Toss the shrimp with olive oil, salt, pepper, 
garlic and cayenne. Cover and refrigerate 
while you prepare the grits.
 Chop the onion and thinly slice the 
scallion for the garnish.
 Ingredients: grits, chopped onion, butter, water,
 cream, Franks hot sauce, salt, pepper and cheese. 
 Saute the onion in the butter until soft.
 Add the water, cream, hot sauce, salt and pepper.
Bring to a boil.
 Slowly whisk in the grits, reduce heat and cook
 until thickened. Remove from heat.
 Whisk in the cheese.
Stir until combined.
Lay the marinated shrimp in a pinwheel pattern
 on top of the grits, pressing in halfway.
 Bake in a 375 oven for about 7 minutes, until the 
shrimp are cooked through.They will turn
opaque  and pink. Remove from the oven. 
Garnish with the sliced scallions.
 Say yes to Garlic Shrimp and Cheese Grits!
Pour the wine and enjoy!
Garlic Shrimp and Cheese Grits
8oz large shrimp (31-40 per pound),
about 18-20 shrimp
1 T olive oil
1 L garlic clove, minced
pinch cayenne pepper
salt & pepper
Toss together in a small bowl, cover and
refrigerate while you prepare the grits.
1 T butter
1 small onion, minced (about 1/2 C)
1-1/2 C water
1/2 C cream, or half&half
1/2 t salt & 1/4 t pepper
1/2 t hot sauce
1/2 C quick grits
1 C sharp cheddar cheese, grated (1 C)
1 scallion, thinly sliced for garnish
Melt butter in a 10" skillet over medium heat.
Add onion and cook, stirring often until softened,
3-5 minutes. Stir in the water, cream, salt, pepper,
and hot sauce. Bring to a boil then slowly whisk in
the grits. Reduce heat to low and cook, stirring
often until the grits are thick and creamy.
(about 5-7 minutes for quick grits)
Remove from heat and stir in the cheese until
combined. Lay the shrimp on top in a pinwheel
formation pushing into the grits about halfway.
Drizzle with any leftover marinade ingredients.
Transfer the skillet into a preheated 375 oven
and bake for about 7 minutes until the shrimp
are cooked thru. They will be opaque and pink.
Remove from oven and scatter the chopped
scallions over the top
serves 2-3
Enjoy!


variation with bacon:
cook 2 strips of bacon in the skillet
until browned and crisp. Remove from the pan
and drain on a paper towel. Discard all but
 1 T bacon grease. Proceed as above
replacing the butter with the bacon grease.
Crumble the bacon and sprinkle on top along with
the sliced scallions.

Links: Stone Gable,
Savvy Southern Style,
Between Naps On The Porch,
My Romantic Home, Designs By Gollum

8 comments:

Bung Dwijaya said...

Looks delicious. My wife will love it to cook this. Thanks for the recipe.

Mid-Atlantic Martha said...

Oh my! Yum!

foodiesleuth said...

I love Shrimp and Grits and have eaten it in many restaurants and made it at home many, many times...I can tell you this is the best recipe I have seen yet!

Diane Balch said...

Simple all in one dish but the result is so elegant. I would love if you would share this dish on my foodie friday party today.

Madonna said...

I went to the market today and guess what was on sale?
I made this recipe tonight for dinner. I think this may be the best thing I have made in a long time. So easy. I would suggest everyone keep this handy for company. It really has the wow factor.

Andrea at Opulent Cottage said...

Oh YUMMM! I'm so glad you posted this recipe! Making this tonight, thanks!

for the love of a house said...

This looks wonderful Rita May! Can't wait to try it...
xxojoan

anne cole said...

This looks wonderful!!!!! My Mom will love it to cook this.
I found that kind of recipes on http://shopcookserve.com/home/recipe/home