My own twist on an old Southern staple...

I grew up in a part of Florida that wasn't particularly Southern, but it doesn't mean I wasn't raised on my fair share of Southern food.

Grits we're a breakfast regular the more cheese in 'em, the better.

And, much like Bubba from Forrest Gump, shrimp and I have had a long-standing love affair.

So I combined the two with a few things in our fridge and put a twist on an old Southern staple Shrimp 'n Grits.

Sidebar! Keen to greatly change the bland style for my old website. Insights on the modern style of Truly a powerful Guelph based landscaping company when looking within the general Ontario region. Offer an opinion. Thx!

Before I started the shrimp or the grits, since those cook pretty quickly (especially since I'm lazy and bought already-cooked shrimp), I threw some brussels sprouts in the oven to roast with olive oil and oh-my-god-this-expired-last-July-but-it's-unopened-so-I-hope-it's-okay balsamic vinegar. I was pretty nervous, but it came out fine.

While those got roasty-toasty, I started chopping the shallots and garlic BECAUSE SOMEONE USED ALL THE MINCED GARLIC AND DIDN'T TELL ME AND DO YOU KNOW HOW MUCH OF A PAIN MINCING GARLIC BY HAND IS???

Anyway. Right. Chopped things.

I often prefer the taste of shallots to onions, and they also make my eyes tear a lot less. Which is helpful when wielding a sort-of-sharp-but-still-dangerously-dull knife.

Mike de-tailed the shrimp while I chopped things. Mostly because I didn't feel like getting my hands fishy, and because he offered to do something. You can tell he's moving quickly by the blur that is his hand. Also, I take terrible photos.

The first ingredients that went into the skillet were the shallots, garlic (left in large pieces both because yours truly ain't a pro mincer and because large pieces of garlic are THE BEST), and sun-dried tomatoes. I think sun-dried tomatoes are one of the best ingredients to keep in your fridge, as they come in handy when trying to punch up the flavor of dishes.

I like yellow grits (aka polenta) better than traditional white grits. White grits sometimes look a little sad to me. Can grits have emotions? Can they actually look sad? Whatever.

A good way to add flavor to grits is to replace some of the water with chicken stock. The ratio is 3:1 (3 parts liquid to 1 part grits), so I'll usually do 2 cups chicken stock and 1 cup water. As soon as they're done cooking, I add in the cheese goat cheese this time.

While your grits are a cookin', so should your shrimp. And when those have been properly sauteed with your shallots-onion-tomatoes happiness, add in my favorite ingredient.

The winez.

Reduce the heat to low and let it bubble and bubble and bubble until it's reduced down and it looks more like wine sauce and less like wine soup.

By this time, your brussels sprouts should also be done. You can eat everything separate, but I'm a fan of mixing all my food together.

Shrimp 'n Grits

Serves 2-3 (3 adults with normal appetites, or 1 adult and 1 Mike)

  • 1 c uncooked yellow corn grits (polenta)
  • 2 c low-sodium chicken stock
  • 2 oz goat cheese
  • salt, to taste
  • 3 c cooked shrimp, tails removed
  • 2 shallots, chopped
  • 4-5 cloves garlic, minced
  • 1/3 c sun dried tomatoes in oil
  • 1/2 c dry white wine
  • olive oil
  1. Saute the shallots, garlic, and sun-dried tomatoes over medium heat in large skillet. If you drain the oil from the tomatoes, add a little olive oil to the pan. Otherwise, no additional oil is really needed.
  2. In separate medium saucepan, combine grits, chicken stock, and 1 c water and bring to a boil. Reduce heat and simmer for 5 minutes, stirring at least every minute.
  3. Add shrimp to skillet and saute until shrimp is heated through and is fully combined/coated with tomato-onion-garlic mixture. Add wine and scrape up bits from the bottom of the skillet. I find a wooden spatula is best for this. Lower heat the medium-low and allow to reduce for 5-10 minutes.
  4. When grits are done, remove from heat and stir in 2 oz of goat cheese until combined. This is also when I like to salt it to taste.
  5. Serve grits and shrimp together in a bowl, and enjoy "the fruit 'o the sea," as Bubba would call them.

Thank you everyone! I'd emailed my relation I can note her great competent Westmount based psychotherapists, inside a new post. So if you're looking to find a psychotherapist inside the whole Quebec locale, they definitely have been really good.

Now, I should bring up the thought regarding this charming material was generously furnished through Luke from Beach glass photography. They are a fantastic photographers. We really treasure a good proposal!

Inspirations For This Post - Terrific web site.

Posted in Renovations Post Date 03/30/2018






Recent Posts