02/26/2025
Here is the recipe for the Shrimp & grits.
I did sauté the shrimp separately so they don't over cook.
I did them in butter with a crushed garlic clove and a drop of white wine and a squeeze of lemon.
2 tbs. unsalted butter
1 medium onion, minced
1 1/2 tsp. salt
2 medium garlic cloves, minced.
2 tbl.. minced chipotle chilies in adobo sauce (I found these in the Goya section of the grocery store)
3 1/2 cups water
1/2 cup heavy cream
1 cup old fashioned grits (not the instant!)
2 cups grated extra sharp cheddar cheese
3 large eggs, slightly beaten
4 scallions, sliced thin
1/2 tsp. pepper
1 1/2 lbs. of cleaned, deveined raw extra large shrimp.
Heat the oven to 450 degrees and adjust the rack to the middle.
Melt the butter in an ovenproof 12" skillet and sauté the onions with the salt until soft. Maybe 5-8 minutes.
Add the garlic and the chipotles and cook for about 30 seconds.
Stir in the water, carefully and the cream. Bring to a boil and gently whisk in the grits. Reduce the heat to low, and stirring frequently, cook until the
grits are thick and creamy. It should take about 15 minutes. Make sure you stir, with the whisk, often.
Take the pan off the heat and whisk in 1 cup of the cheese, the eggs, scallions and pepper. M ix well and then nestle the shrimp into the grits so you can't see them. Smooth out the grits and cover
with the remaining 1 1/2 cups of cheddar. Bake
until the top is browned, the grits are hot and this should take about 15-20 minutes.
Let it rest for 10 minutes and serve.
I served it right in the pan.
Delicious!!!
