When grits appear in our boxes, my first thought is “shrimp and grits.” This is the dish most often requested by AJC readers for our “From the menu of” column. We publish a shrimp and grits recipe at least four time a year. This is from my early days with the column, published back in 2009.
Ingredients:
3 cups (1 pound) stone-ground grits 1 tablespoon salt 1 tablespoon unsalted butter 2 cups heavy cream 2 cups grated white cheddar, lightly packed 1/3 cup pickled jalapeno peppers, chopped 1 1/2 teaspoon red pepper flakes 1 tablespoon olive oil 1 pound large shrimp, peeled and deveined 1/8 teaspoon Old Bay Seasoning Chopped cilantro, optional, for garnish
Preparation:
In a large saucepan, bring 6 cups of water to a boil. Add grits and salt and whisk for one minute. Turn down the heat and continue to whisk occasionally for the first five minutes so the grits won’t stick to the pot. Once everything is well mixed, cover the pot and simmer for 25 minutes. Add butter, and cook five minutes more. Remove from heat.
While grits are cooking, in a medium saucepan, combine cream, cheddar, jalapenos and red pepper flakes. Simmer, stirring occasionally until cheese melts, for 10 minutes. Remove from heat, cover to keep warm until ready to plate dish.
In a large skillet, heat olive oil and add shrimp. Sauté just until done, 3-5 minutes. Sprinkle with Old Bay Seasoning.
Divide grits between four individual serving bowls. Top each with 1/4 of the shrimp, then ladle on gravy. Sprinkle with cilantro if desired.