Shrimp & grits
Comfort food at it’s best. This southern classic is super tasty and easy enough for a weeknight dinner. Creamy grits topped with well-seasoned shrimp and a delicious buttery sauce.
Is it just me, or does shrimp just always feel like such a special meal? Enjoy!
XO, km
THE DISH:
shrimp & grits | serves 4
THE STUFF:
For the Grits:
2 cups water
2 cups milk
Kosher S+P
1 cup grits
2 tablespoons butter
For the Shrimp:
1 pound large shrimp, peeled and deveined, tail left intact
2 teaspoons Old Bay
2 teaspoons chopped fresh rosemary
EVOO
2 tablespoons butter
1 tablespoon AP flour
1 cup dark beer
1/4 cup Worcestershire sauce
2 tablespoons Tabasco sauce
1 tablespoon fresh lemon juice
THE HOW-TO:
Add the water and milk with a big pinch of salt to a saucepan and set over medium-high heat. Bring to a low boil and then slowly add the grits, stirring as you add to avoid clumps. Cook, stirring occasionally, until the grits is cooked and thick, about 7 minutes. Remove from heat and cover to keep warm.
Toss the shrimp with the Old bay and rosemary. Warm 1 tablespoons in a skillet over high heat until it is very hot. Add the shrimp and cook for just 30 seconds on each side. The shrimp will not be fully cooked. Remove shrimp to a bowl.
Add the butter to the pan. Once it is fully melted, sprinkle the flour on top and cook, stirring often, for 2 minutes. Add the beer, Worcestershire sauce, tabasco and lemon juice. Cook until reduced by half. Add the shrimp back into the sauce and cook just until opaque throughout, about 2 minutes. Do not overcook the shrimp!
Spoon grits into bowls, top with shrimp and spoon sauce all over the top.