Shrimp and Grits

01 Feb Shrimp and Grits

You may not think of this dish as being that filling because of the shrimp but don’t let that fool you.  This dish is filling, satisfying in its assortment of favors, and beautiful.   I’m a person that loves seafood and if you do too, trust me you’re going to love this. The grits made with the coarse ground cornmeal polenta is colorful, smooth and creamy when made with water and milk not just water.  I think it’s perfect!  Set your ingredients out according to the measurements before you begin and then enjoy as this wonderful dish slowly comes together right before you.

This recipe comfortably makes enough for 2 or 3 servings.  Make it for date night and don’t say I didn’t tell you so when they look at you with admiration and amazement. 😊

Prep time: 15mins          Cook Time: 25mins         Total: 40mins

Ingredients:

2 cups milk

2 cups water

1 cup coarse ground cornmeal polenta

Salt and Pepper to taste

1/8 tsp of garlic powder

6 slices of bacon chopped

1 garlic clove minced

4 oz of shredded cheddar cheese

4 or 5 tablespoons of butter

2 scallions of green onions finely chopped

10oz shrimp de-veined and de-shelled

2 tbsp of balsamic vinegar

Squeeze of lemon

Instructions:

1. Fry 5 pieces of bacon in a skillet. Place bacon on plate with paper towel to catch some grease then chop bacon up and place in a bowl for later.
2. Heat the milk, water, and 1 ½ teaspoons of salt in a deep medium sized pot over medium high heat. Bring it to a boil but stir often so milk does not burn in bottom of pot.
3. Once boiling, slowly add in cornmeal and continually whisking or stirring so clumps do not form. Once all the cornmeal is stirred in, decrease the heat and cover for 10-15mins letting cook until grits are creamy. Stir frequently.
4. While the grits are cooking, heat the avocado oil over medium high heat in a large sauce pan. Once the oil is hot, add in the shallots and cook for 1 to 2 minutes or until the shallots begin to sweat. Now add in the shrimp along with ¼ teaspoon of salt and ¼ teaspoon of pepper and coat the shrimp. Cook the shrimp for 4 to 5 minutes stirring occasionally or until the shrimp turn a whitish color. *really season to your liking
5. Turn attention to grits and stir checking consistency. Remove the grits from the heat and add pepper, garlic powder and butter. Mix nicely. Now slowly add in the cheese all while stirring. Cover the grits to keep warm until shrimp are cooked. You will want to serve as soon as the shrimp are ready.
6. Finish the shrimp by now adding in the bacon, balsamic vinegar, squeeze of lemon, and tablespoon of butter. Saute together nicely and remove from heat.
7. To serve, place a healthy serving of the creamy cheesy grits on a plate or into a bowl and top with your desired amount of shrimp. Garnish with green onions.