You know a recipe is a hit when your family asks you to make it over and over. Shrimp and Grits is a deeply satisfying dish that lends itself to dozens of variations. This iteration is spicier than Version 1 and will encourage you to experiment with different cheeses and seasonings.

This recipe serves 2.

 

 

 

What I used:

2 1/2 cups water

1/4 tsp salt

1/2 cup old-fashioned grits

1 TBSP olive oil

Creole seasoning, your choice, to taste

Old Bay seasoning, to taste

1/2 tsp paprika

1 pound large gulf shrimp, shelled and deveined, tails on

1 TBSP butter

1 TBSP onion, finely chopped

1 TBSP green onion, finely chopped

1 TBSP fresh parsley, finely chopped

1/2 TBSP garlic, finely chopped

1/8 tsp celery seed (or 1 TBSP celery, finely chopped)

4 oz pepper jack or jalepeno cheddar cheese

3 TBSP butter

 

 

 

 

What I did:

Bring the water and salt to a rolling boil in a medium sauce pan. Add grits slowly and stir to avoid lumps. Turn heat to low and cover. Cook for 15-20 minutes, stirring grits occasionally, until they are the desired consistency. Remove from heat.

While the grits are cooking, place olive oil in large sauce pan or Dutch oven over medium heat. Season shrimp on both sides with Creole seasoning, Old Bay and paprika. Cook in olive oil for 3-4 minutes on each side. Remove from pan and set aside.

 

Drop heat to medium-low and add 1 TBSP of butter and the onion to the pan drippings from the shrimp, stirring until onions are translucent, about 1-2 minutes. Drop heat to low and add green onion, parsley, garlic and celery seed (or fresh celery), stirring well.

Cook 2-3 minutes and add shrimp back to pan. Stir well, coating shrimp with the seasoning mixture. Remove pan from heat.

 

 

Add 3 TBSP of butter and the cubed cheese to the grits and stir until all are well mixed.

 

Serve shrimp and grits together, garnishing with fresh green onion and parsley if desired, and enjoy!