Shrimp and Grits

3 Mar

IMG_4366_1Though shrimp and grits have long been a staple in the deep South, my first taste came when we visited the Charleston, South Carolina area.  It was on the menu at every restaurant we visited that week, and I soon became a big fan!  When we returned home, I set out to come up with my own version of shrimp and grits (or shrimp ‘n grits to be more accurate!).  I used my sister’s famous cheese grits recipe, and a shrimp recipe that originated at a seafood restaurant in our area.  Each of these can be prepared separately and used apart from one another, but the shrimp/grits combination is really, really good!

Ingredients for Baked Cheese Grits:

6 cups chicken broth

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

2 cups quick grits (not instant)

16 oz. cheddar, cubed

1/4 cup milk

4 large eggs, beaten

1 stick butter

8 oz. grated sharp cheddar

Directions for Cheese Grits:

Preheat oven to 350 degrees.  Grease a 4- quart casserole dish.

In a saucepan, combine the chicken broth, salt, pepper, and garlic powder and bring to a boil.

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Once the broth is boiling, slowly stir in the 2 cups of grits, using a whisk to blend out the lumps as you add the grits.  Stir until smooth and no lumps remain.  Reduce the heat to simmer.

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Continue to simmer until the grits have thickened, about 8-10 minutes or so.

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Remove from heat and add the cubed cheese, butter, and milk.  Stir until cheese has melted completely.

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Beat the eggs with a fork then stir some of the hot grits mixture into the beaten egg a little at a time as you continue to mix with a fork to temper the eggs.  Keep mixing the hot mixture into the eggs until you have at least 2 cups or so of the mixture.

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Now you are ready to mix the egg/grits mixture into the rest of the grits in the saucepan.

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Stir until combined, then pour into the greased casserole dish.

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Sprinkle the grated cheese on top, and place in preheated oven.  Bake for 35-40 minutes or until set.

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Ingredients for Sauteed Shrimp:

1 stick butter

3-4 green onions, chopped

1 cup sliced fresh mushrooms

1 teaspoon garlic powder or 1 clove garlic minced

1/8 teaspoon Zatarain’s liquid crab boil (do not omit, it’s a tiny amount but it makes a big difference)

1 1/2 pounds frozen fresh shrimp, peeled, deveined, tail off, thawed (available at Kroger)

Directions for Sauteed Shrimp:

Melt butter in the skillet and add green onion, fresh mushrooms, garlic and crab boil.

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IMG_4358_2Saute until mushrooms are just about tender.

IMG_4360_1Add the thawed shrimp and continue to cook for an additional 5 minutes or so until shrimp are done.

IMG_4362_1Once shrimp is done, serve it hot over the baked cheese grits.

IMG_4363_1Enjoy!

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One Response to “Shrimp and Grits”

  1. Tia | A Caffeinated Brunette March 3, 2014 at 8:39 pm #

    yummy! i can’t wait to try it!
    xx Tia
    acaffeinatedbrunette.com

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