prentipalooza

A southern staple - Shrimp and Cheese Grits

Shrimp and Cheese Grits

One of my favorite super fast meals.

Ingredients:
1 yellow onion, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
Garam Marsala spice (Can substitute Cayenne Pepper for a spicy kick)
A bag of frozen, pre-cooked shrimp (You can also use fresh de-shelled, de-veined shrimp)
Quick Grits
Water
Shredded cheddar cheese
Olive oil
Salt & pepper

Directions:
Heat olive oil in a large pan and saute onions and bell peppers until heated through, but still crisp.

While the veggies are saute-ing, start your grits. For 4, boil 2 c water (I add some salt and olive oil like when cooking pasta). Remove from heat and add 1/2 c Quick Grits. Cover and let sit for a few minutes.

Back to the veggies. Add about 2 teaspoons of Garam Marsala (or Cayenne pepper to taste) along with a pinch of salt and pepper.

Throw in pre-cooked frozen shrimp. Stir to mix up spices. Cover pan until shrimp are warmed through. For 4 servings, add about 1/2 a bag of frozen pre-cooked shrimp. Be careful not to forget them and over cook the shrimp!

And now, to finish off the grits. Add about 1 c Sharp Shredded Cheddar Cheese to the grits and stir into the grits until fully incorporated. Add salt and pepper to taste.

Spoon grits in a bowl and top with Shrimp and peppers.

Now, we're ready to eat!

You can also spoon the grits into a ramekin and bake in the oven for a few minutes to firm up the grits. This is how they serve grits at the Ivey House, one of my favorite restaurants in the Gainesville area. They opened a new location in Alachua not far from home, so we eat there often. Their shrimp and grits are goooooood. They BBQ the shrimp in a sweet and tangy BBQ sauce, which would also be a nice quick way to prepare this meal.

Labels: recipes dinner

posted by prentiss @ 10/09/2008 07:24:00 AM