Shrimp and Grits

For the shrimp:
8 jumbo shrimp, peeled and deveined
2 T butter, melted
1 T cajun seasoning
dash Old Bay
dash Celery Salt

For the grits:
1/2 cup grits
2 1/4 cups water
2 T unsalted butter
1 t salt
1 t minced garlic
1/2 cup grated cheese (a 50/50 mix of cheddar and jarlsberg works great)
dash paprika

Boil the water. Stir in salt and grits. Cover and simmer for 10 minutes. Stir in garlic and butter. Cover and simmer for another 10-15 minutes, until thickened. 5 minutes before serving, stir in the cheese to melt it. Sprinkle paprika as a garnish.

Option: use blue cheese (roquefort) instead of cheddar!

Mix the dry spices. Toss the shimp in melted butter, then with the spices. Heat a cast iron skillet to very hot; toss in shrimp. Cook ~ 3 minutes each side, until blackened and a bit firm. Serve ontop of the grits

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