Shopping Cart

Shrimp and Grits

Posted by Kira DeRito on

We ran a little taste test to see if there was a difference between the 'instant' grits and the 'slow' grits. Afterwards, it was a little laughable because there really was no comparison... definitely take the time to make real, slow, Southern grits - it's less than 20 minutes and so tasty! I'm a grit fan!

~serves 2 for dinner~

• 1/2 cup dry grits (we have these available at the shop this weekend)
• 2 cups water or stock/broth
• 1.5 oz. cream cheese
• 1 T plus 3 T butter
• 2 T half and half (or cream)
• 4 stems scallions
• one pound shrimp, peeled and deveined
• 2 T olive oil
• 2 T minced garlic
• 2 T lime juice

To cook the grits, stir them into the water and place them on the stovetop. When they start to boil, turn down the heat to simmer for 18 minutes. Stir the grits frequently to keep them from clumping or sticking to the bottom of the pan. 

Once the grits are cooked, add the cream cheese, 1T of butter, the half and half and about 2 T of minced scallions. Stir to combine. 

In a large frying pan, melt the remaining butter over medium heat, and swirl in the olive oil. Add the garlic, then lay the shrimp in the pan on a flat side. Salt and pepper the shrimp and let them cook for about 3 minutes. Turn the shrimp over and let them cook for another 2 minutes, or until they've lost the translucent quality and are fully cooked. 

Remove the pan from the heat, add the lime juice, and toss to combine all the buttery, garlicky, citrus pan drippings. Divide the grits between two plates, top with the shrimp and drizzle any remaining pan sauce over the top. Sprinkle with a pinch of minced scallions and call it 'dinner is DONE'. Enjoy!

Older Post Newer Post


Leave a comment

Please note, comments must be approved before they are published