Monday, June 4, 2012

Shrimp Scampi and Grits

So a couple of months ago, you tried polenta with us, right?  And it was good, right?  So you trust us now.  Ok.  Grits.  I know that if you live north of the Mason Dixon line, you're scared of this weird Southern food.  I was too.  The first time I actually saw someone eat grits we were in West Virginia meeting some of Lee's family.  Until then I thought it was the type of food that people made up to make their kids feel better about what they had on their own plates.
Since then, grits have been making a culinary resurgence. Maybe it's just starting to migrate north, I don't know, but what I do know is that pretty frequently, I'll find them on a restaurant menu, paired with something tasty like shrimp or scallops.  I've found versions I love and versions I hate.

This is a version I love. It might have something to do with the cheese involved.  But this is Southern cooking, right?   Either way, when you take a bite of the grits they literally melt in your mouth.  It's like spoonfuls of heaven.  So yummy. But warning: Grits will fill you up!!
And then those shrimp!  Wow!   Buttery, lemony and so fresh! I couldn't get enough!

Oh and in case you're wondering, you find grits by the oatmeal in the grocery store.



Here's what you need: (I also fried some Capicola from our Salad and used it like bacon on the shrimp and grits)


This recipe cooks really quick so you should prep all your ingredients first.  Chop your garlic and onions and set aside.  We use a food chopper like this one to get the garlic nice and chopped into tiny pieces: Kitchenaid Food Chopper



Follow the directions on the Instant grits and boil your water and mix in the grits, cover and simmer for 5 minutes.



While waiting on the grits, fry your bacon if using it, when bacon is crisp, remove it to a paper towel and keep oil in the pan.



Saute the onions in the oil for 3 minutes until soft.



Add garlic and cook 1 more minute.



Next add shrimp and cook for about 4 -5 minutes or until shrimp turns color, turning often.


While the shrimp is cooking, turn of the heat on the grits when they are done and add cheese, part of the bacon, and more chopped onions if you like. Mix well.



When the shrimp is cooked, add the butter and lemon juice and cook for another 1-2 minutes (sauce will thicken)


Serve your grits in a bowl and top with the shrimp and spoon in some extra butter sauce.  Top with your bacon and Enjoy!





Ingredients:

  • 2lbs - Peeled and deveined shrimp
  • 2 Tablespoon - Butter
  • 1 Cup - Cheddar Cheese
  • 1 - Onion (diced)
  • 5 Cloves - Garlic (Minced)
  • Instant Grits
  • 1 - Lemon
  • Cooked Bacon (for topping)
Directions:

  1. Chop your garlic and onions and set aside.
  2. Follow the directions on the Instant grits and boil your water and mix in the grits, cover and simmer for 5 minutes.
  3. While waiting on the grits, fry your bacon if using it, when bacon is crisp, remove it to a paper towel and keep oil in the pan.
  4. Saute the onions in the oil for 3 minutes until soft.
  5. Add garlic and cook 1 more minute.
  6. Next add shrimp and cook for about 4 -5 minutes or until shrimp turns color, turning often.
  7. While the shrimp is cooking, turn of the heat on the grits when they are done and add cheese, part of the bacon, and more chopped onions if you like. Mix well.
  8. When the shrimp is cooked, add the butter and lemon juice and cook for another 1-2 minutes (sauce will thicken)
  9. Serve your grits in a bowl and top with the shrimp and spoon in some extra butter sauce.  Top with your bacon and Enjoy!

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