What you'll need...
Grits
- 4 cups of water
- 3/4 teaspoon of salt
- 2 tablespoons of unsalted butter
- 1 cut of coarse stone ground grits
- 1/2 cup of whole milk
- 1/4 teaspoon of black pepper
Shrimp
- 1/2 pound of peeled, de-veined shrimp
- 1/2 cup of olive oil
- 1/4 cup of chopped green onions
- 2 cloves of garlic, chopped
- Salt and pepper to taste
How to do it...
This Southern, Low-Country tradition is typically much more done-up and and requires a good bit more ingredients, but this simpler and most likely healthier version is just as enjoyable and won't take you long to whip up one evening when you and your spouse or a friend feel like eating-in well, but not spending a ton of money on ingredients or spending the rest of your night cleaning up.
First start off with some good stone ground grits like Logan Turnpike Mill grits or Nora Mills. You'll need to "wash" this type of grits first. You simply put them in a pot with water and whatever floats to the top; skim it off. So, now, without dumping the grits in the sink, pour out the water you washed the grits with and add your fresh water.
Bring water, salt, and 1 tablespoon of butter to a boil in a 3- to 4-quart saucepan, then add grits gradually stirring constantly with wooden spoon, if you don't they'll clump together. Reduce heat and simmer, covered, stirring frequently until water is absorbed and grits are thickened, about 15 minutes.
Stir in 1/2 cup of milk and other tablespoon of butter, pepper and simmer another 10 minutes or so, partially covered, stirring occasionally to keep grits from sticking to the bottom of the pan.
While the grits are cooking, heat the oil in a heavy skillet on low. Olive oil will scorch easily and so will garlic. Add the garlic and let allow it to all to become fragrant and then add shrimp and sprinkle with salt. Turn up the heat up just a bit and cook til the shrimp have drawn up and turned pink.
When everything is finished cooking, divvy up the grits accordingly onto each of your plates, spoon the shrimp, garlic and oil over them, and then sprinkle your chopped green onions over top. Voila. DELICIOUSNESS!
First start off with some good stone ground grits like Logan Turnpike Mill grits or Nora Mills. You'll need to "wash" this type of grits first. You simply put them in a pot with water and whatever floats to the top; skim it off. So, now, without dumping the grits in the sink, pour out the water you washed the grits with and add your fresh water.
Bring water, salt, and 1 tablespoon of butter to a boil in a 3- to 4-quart saucepan, then add grits gradually stirring constantly with wooden spoon, if you don't they'll clump together. Reduce heat and simmer, covered, stirring frequently until water is absorbed and grits are thickened, about 15 minutes.
Stir in 1/2 cup of milk and other tablespoon of butter, pepper and simmer another 10 minutes or so, partially covered, stirring occasionally to keep grits from sticking to the bottom of the pan.
While the grits are cooking, heat the oil in a heavy skillet on low. Olive oil will scorch easily and so will garlic. Add the garlic and let allow it to all to become fragrant and then add shrimp and sprinkle with salt. Turn up the heat up just a bit and cook til the shrimp have drawn up and turned pink.
When everything is finished cooking, divvy up the grits accordingly onto each of your plates, spoon the shrimp, garlic and oil over them, and then sprinkle your chopped green onions over top. Voila. DELICIOUSNESS!
No comments:
Post a Comment