Spicy Shrimp and Cheesy Grits

What a classic Southern dish. Medium shrimp was on sale at the local grocery store, and just kicking around ideas on what to make. So many options, so many choices. I’m a huge fan of southern food, its wholesome, hearty, and usually has a kick. Spice levels can be adjusted, ingredients can be added and subtracted. Just so many ways to make it your own. So, shrimp and grits was decided on, and everything is better with cheese. So here we go. Spicy shrimp and cheesy grits

I know there are a hundred recipes out there for this, but I always try to use some of what I have first. So, I have a recipe for spicy shrimp tacos, and it’s delicious. The shrimp has just the right amount of kick that is balanced by the cilantro sour cream. I felt in this instance, the kick would be balanced by the cheesy grits. As usual, you can adjust the heat to your taste.

The shrimp will marinade in the spices for a couple of hours, which allows the flavors to permeate the shrimp. The best, easiest way to marinade anything is in a baggie. Put in the shrimp and the spices, lay it flat on the counter to get rid of the air, and seal. Then just manipulate the baggie to mix everything together. Put it in the fridge and that’s it. Give the shrimp and spices time to get to know each other.

When prepping and marinating any kind of meats, including shellfish, food prep safety is very important.

So, now the grits. Well, there are two ways to go, and I only like one of them. But that’s my opinion, you can choose your own path. I always prefer from scratch, takes longer, but usually tastes better. I have a bag of cornmeal to make the grits. The ratio of grits to liquid is 4:1, however, what you mix it with makes it creamy. This recipe has just the right balance of milk, half and half and water. White sharp cheddar adds the cheesy flavor and balances the heat from the shrimp spices

Grits from scratch requires work. Stir, stir, stir. Bring the water/milk/half and half to a boil. Turn down the heat, add the grits slowly stirring constantly to prevent clumping. Stir till the consistency is right. Sounds so simple, just keep stirring, be ready in about 20-25 mins.

When the grits are done the way you like them. Add the cheese and butter. Stir till everything is melted.

Now, here is where you can use some help. This feeds 4, so I’ll assume you’re not alone. Enlist someone to stir the grits while you cook the shrimp. The grits demand attention and the shrimp is calling. A nice glass of wine or a cold beer will usually be sufficient payment for someone’s help

While the grits are cooking, heat oil in the skillet I’m a cast iron fan, if you don’t have one a frying pan will do. Over a medium heat cook the onion, peppers and garlic, cover. When the onion is opaque, and the peppers cooked, turn the heat to medium high. Add the shrimp and the contents of the bag to the pan. You’ll need about 15 mins for the onions, peppers and shrimp to cook.

You want everything to be ready at the same time. I put in the approximate cook times to help with this. Some like to mix their grits and shrimp. My preference is to put the grits on the plate and top with the shrimp. So plate the spicy shrimp over the cheesy grits and serve. Enjoy dinner and thank you for reading