A delicious, Southern shrimp and grits recipe!
1/2 cup butter
1 quart of milk
1 teaspoon kosher salt
1 cup of Quick Grits (sold in the cereal section- in a round box like Quaker Oats) or tradition grits
1 cup of grated cheddar cheese
1 pound large raw shrimp, peeled and deveined
1 1/2 teaspoons Creole seasoning
1 1/2 teaspoons olive oil
1 garlic clove, minced
1/2 cup chopped green onions
1/3 cup chopped fresh cilantro, chopped
1/2 large red pepper, large diced
1 tablespoon lemon zest
1 teaspoon Sriracha hot chili sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Using a double boiler, melt a stick of butter, then add a quart of milk, 1 teaspoon of salt and 1 cup of quick grits.
Cook the mixture, stirring constantly, until it is very thick, about 20 minutes. Then stir in the cheddar cheese until melted. Take the grits off the heat and beat on high with a mixer for 5 minutes.
After whipping the grits, place them in a greased 8 x 11-inch casserole. At this point, the grits can be parked in the refrigerator until you’re ready to cook the shrimp.
Bake the grits at 350 degrees for about 30 minutes while you cook the shrimp.
Sprinkle the creole seasoning over the shrimp and let it sit for a few minutes. Saute the garlic in the oil for 30 seconds. Add the shrimp and sauté for 3 minutes.
Add the onions, cilantro, red pepper, lemon zest, Sriracha, salt and pepper and stir for another 2 minutes. Then take off of the stove.
When the grits are done baking, top with the shrimp mixture and serve.
Adapted from my friend LJ’s grandma’s recipe.