21 July 2017 Easy Shrimp and Grits

Easy Shrimp and Grits

July 21, 2017 By

I returned from being on the road for work for nearly a week and the first thing I did when I got home was to get in the kitchen to fix myself some lunch! I miss my kitchen when I’m away (yeah, I know, rough life eating at top restaurants and getting room service) – eating out gets old fast!

Today when I got back from Boston (such a great food town by the way), I made myself a comforting bowl of grits topped with spicy sautéed shrimps. Such yumminess and comfort in a bowl.

I used my Easy Cheesy White Grits recipe and topped that deliciousness with buttery, spicy sauteed shrimps – fabulous!

Ingredients:

  • 3 Tbsp. butter
  • 4 bacon strips, finely chopped OR ¼ cup finely diced pancetta
  • 1 garlic clove, finely minced
  • 2 Tbsp. hot sauce, I used Frank’s Red Hot
  • 12 large shrimps, peeled and deveined, tails removed
  • Easy Cheesy White Grits recipe

Directions:

  1. In a large sauté pan over medium-high heat, melt the butter.
  2. Add the bacon or pancetta to the butter and sauté for 3-4 minutes, until just browned.
  3. Add the garlic to the bacon and cook for a minute, stirring frequently.
  4. Add the hot sauce to the buttery mixture and stir to combine all the ingredients.
  5. Add the shrimps and sauté until cooked, about 2 minutes per side.
  6. Divide the grits between two bowls and top with the shrimps and the sauce.

Makes two servings.

Filed Under: American, Bacon, Entrees, Seafood Tagged With: , , ,
26 August 2012 Shrimp and Vermont Cheddar Grits

Shrimp and Vermont Cheddar Grits

August 26, 2012 By

I am not certain how I became obsessed with shrimp and grits as I did not grow up with the dish in Quebec, but I am. I do not think there are many dishes as comforting as a bowl of creamy grits with spicy shrimps and a soft poached egg and here is a simple, delicious version that I serve as a starter. My inspiration for the shrimp topping is from a recipe from Peels in New York published in Bon Appetit.

Grits Ingredients:

  • ½ an 8-ounce bag shredded sharp Vermont cheddar cheese, such as Cabot’s Seriously Sharp Cheddar
  • ¼ cup freshly grated Parmesan cheese
  • ½ tsp. hot sauce, such as Cholula
  • ¼ tsp. black pepper

Shrimp Ingredients:

  • 1 cup 1/3″ cubes Andouille sausage
  • 3 garlic cloves, sliced
  • 1 Tbsp. butter
  • 16 large shrimps (about 1 pound), peeled, deveined
  • ½ cup medium-bodied beer
  • ¼ cup chicken broth

Grits Directions:

  1. Bring the broth, milk, salt and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat.
  2. Gradually whisk in grits, reduce heat to low and gently simmer for about 10 minutes, or until thickened, stirring occasionally.
  3. Add cheddar and Parmesan cheeses, the hot sauce and the pepper and stir until cheese has melted. Cover to keep warm until ready to serve.

Shrimp Directions:

  1. Cook the Andouille sausage in a large heavy skillet over medium heat for about 5 minutes.
  2. Add the garlic and butter, stir until butter melts.
  3. Add the shrimps and stir gently until the garlic starts to brown.
  4. Add the beer and the chicken broth and simmer until shrimps are cooked, about 2 minutes.
  5. Serve the shrimp mixture over bowls of cheesy grits.

Makes 4 entrée portions or 6 first course portions.

Filed Under: American, Cheese, Entrees, Pork, Seafood, Sides, Starters Tagged With: , , , , , ,