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Southern Shrimp and Grits

Source of Recipe

From "The Newlywed Cookbook" by Sarah Copeland


Recipe Introduction

"If you haven't yet learned to love grits, get yourselves to a Southern establishment. Or better yet, learn to make them for yourself at home. Comforting, filling, and full of pleasure, grits are like a soothing Southern version of polenta with the same sweet corn flavor that makes cornbread a hit in most homes. This is fill-your-belly food that's even easy to fancy-up a little for company."

List of Ingredients

Grits:
â—¦ 2 cups whole milk
â—¦ 1 cup water
â—¦ 2 tablespoons unsalted butter
â—¦ ½ teaspoon salt
â—¦ ¾ cup quick-cooking grits

Shrimp:
â—¦ 1 pound wild-caught or sustainably-raised shrimp or prawns, shelled and deveined
â—¦ 3 tablespoons extra-virgin olive oil
â—¦ Kosher salt
â—¦ Freshly ground black pepper
â—¦ ½ lemon
â—¦ 2 ounces sharp white Cheddar or Manchego cheese, grated



Recipe

To make the grits:
Combine the milk with the water, butter, and salt in a large saucepan over medium-high heat. Bring to a roaring boil and slowly whisk in the grits. Decrease the heat to medium-low. Continue whisking until no lumps remain, about 12 minutes. Decrease the heat to low. Cover the pan, and let the grits simmer while you finish the other component.

To prepare the shrimp:
Heat a medium pan over medium-high heat. Toss the seafood together with the oil in a small bowl and season lightly with salt and pepper. Add the shrimp to the hot pan and cook, stirring, until each one is just pink throughout, 2 to 4 minutes, depending on the size of the shellfish. Turn off the heat, squeeze the lemon over the top to release all the good bits from the pan, and make a light, flavorful sauce.

To serve:
Remove the grits from the heat and stir in the cheese. Spoon into four shallow bowls and spoon on the shrimp and pan sauce.
Serve hot.

Serves 4