If you have Southern roots. or you like Southern food, you should be no stranger to Shrimp and Grits. This is definitely comfort food. Smooth creamy grits, flavorful shrimp, and a garnish of green onions, make this a satisfying breakfast or dinner. I like to serve this with piping hot biscuits or crusty french bread. If you have never had grits before, just think of it as the southern version of polenta.
Start with 1-2 pounds of large uncooked shrimp, peeled and deveined
I like to kick this up by adding cajun spices and finishing the shrimjp off on the grill, but when I am pressed for time, a good skillet works perfectly:-)
Grits are experiencing a moment of being trendy, but in my family this is no food trend, we grew up eating Grits and I have always loved them. I have always enjoyed Grits for breakfast, but Shrimp and Grits is perfect for dinner. This would be a great dish to have on Sunday after church with an ice cold glass of sweet tea.
4 cups chicken broth
1/2 cup whipping cream
1 cup quick cooking grits
1 tablespoon butter
1/4 cup Parmesan cheese
1/4 cup cheddar cheese
salt and pepper to taste
green onions for garnish
1-2 pounds large shrimp peeled and deveined
1 clove of garlic minced
1 tablespoon Cajun or creole seasoning
1 teaspoon paprika
1 tablespoon butter
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1/4 cup chicken broth
Mix Worcestershire sauce and tomato paste and set aside. Sprinkle Cajun or Creole seasoning and paprika on shrimp. Heat butter and saute garlic until fragrant. Add Shrimp and cook until they turn pink. Add sauce mixture and broth and simmer for a couple of minutes. If your sauce is too thick, simply thin it out with a little water or chicken broth.
For the Grits:
Bring chicken broth and whipping cream to a slow boil (simmer). Stir in the grits and a pinch of salt. Continue stirring until grits are thickened, stir in the butter and cheese. Spoon grits into serving bowls and top each serving with shrimp mixture and a sprinkling og green onions.