Tuesday, October 19, 2010

Shrimp ‘N Grits for Two

Tonight we did a little experimenting, adding a few of our favorite things to cook up this traditional southern meal. Needless to say, we were pleased with the outcome!

Ingredients:

  • 30 medium cooked shrimp, peeled and deveined
  • ½ cup grits
  • Cooking spray
  • 1 ½ cups water
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • ¼ cup 2% shredded sharp cheddar cheese
  • ½ tbsp butter
  • 1 tsp garlic powder (for less garlicky grits reduce to ½ tsp)
  • 1 clove garlic, minced (optional)
  • ¼ cup large bell pepper, approximately ½ cup minced
  • 1 scallion, minced
  • ½ lemon for fresh lemon juice

Directions:

Coat small frying pan with cooking spray. Heat shrimp on medium heat, be sure to cook if using raw shrimp! Once warm, squeeze lemon juice over shrimp and heat for an additional minute.

Sauté peppers, garlic, and scallion in a small pan until the peppers are tender, approximately 3 minutes.

Bring 1 ½ cups water to boil in a small saucepan. Slowly pour grits into water. Stir in garlic powder, pepper, and salt. Reduce heat to medium-low. Cover and cook, stirring occasionally for 5 minutes or until grits have thickened. Remove from heat. Stir in butter, then cheese. Finally, add peppers and scallions to the grits.

When ready to serve, mix shrimp into the grits.

Garnish with leftover lemon wedges.

Feel free to add more cheese or less garlic, depending on desired taste.

Yield: 2 servings

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