Shrimp & Cheese Grits
In the Covid-19 pandemic summer of 2020, we found ourselves cooking more. After 42 years of living in the Carolinas I decided to make grits for the first time. Gary discovered early on in our sourthern living that he liked cheese grits with shrimp. Armed with that knowledge and shrimp was on sale, I decided to go for it. This is fast and easy to make, a relatively inexpensive way to feed your family shrimp, and Delicious.
Ingredients
1 Cup white or yellow grits (not instant)*1 Cup your favorite pimento cheese (or grated cheddar cheese)
Kosher salt and freshly ground pepper
4 strips bacon, chopped into ½-in pieces (4 - 5 oz)
1 lb (31-40 ct) peeled/deveined shrimp
3 green onions, finely chopped, divided
1 heaping c corn kernels (from 2-3 cobs, I use frozen corn)
3 tbsp fresh lemon juice, plus lemon wedges for serving
Hot sauce, for serving (optional)
*Quick grits are ground fine and cook in 5 minutes, often used in Polenta; regular grits are medium grind and cook in 10 minutes. Use whichever you prefer.
Instructions
Cook grits according to package instructions, using milk (not water)*. Once grits are tender, thick and creamy, reduce heat to low and whisk in pimento cheese and add salt and pepper to taste. Set aside and keep warm.Heat a large skillet over medium. Once hot, add bacon pieces and cook until crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside. Add shrimp and half of the green onions to skillet, season with salt and pepper and sauté, stirring occasionally until shrimp are pink and opaque, about 4-5 minutes. Reduce heat to low, add corn and lemon juice and sauté 2 minutes more.
To serve, spoon grits into serving bowls, top with shrimp mixture and remaining green onions. Serve with lemon wedges and a dash of hot sauce, if desired.
* a 50/50 ratio of water and milk works well
This recipe is from The Fresh Market, September 2020