I have a new-found affection for grits, so when I saw a recipe for shrimp and grits in Good Housekeeping, I thought I’d check it out. The following is my adaptation:Peel one pound of raw shrimp. Season with 1 teaspoon of cajun seasoning. Set aside. 1 cup of water 1 cup of milk 1/2 cup grits Pinch of salt – Boil liquids + salt before adding grits. Cover and reduce heat to medium, stirring occasionally until grits are tender (ten-ish minutes). – Add one bag of frozen (thawed) corn to cooked grits. Meanwhile… – Dice one large onion, one red pepper, and three minced cloves of garlic–saute in olive oil. Salt and pepper to taste. – Add seasoned shrimp, cook for one minute. – Pour in 1/2 cup of dry white wine. Simmer until shrimp are pink. – Serve shrimp mixture over corn grits.
A big thank you to the nice girl at Fareway who went on a grits search for me. 🙂