Shrimp and Grits

     First things first…how sad that I actually have a “shrimp and grits” tag on this blog…oh well.  You may remember that sometime last week I mentioned that we would be making shrimp and grits.  I’m here to share with you probably one of the most incredible things I’ve ever eaten.  This is not an understatement.  Just wait.

     Let me stop drooling for a minute and share the recipe!

     You will need:
          2 c. (ish) quick cook grits
          1/4 c. mayonnaise (we used Duke’s)
          bacon…a lot of it
          1/2 red onion diced
          1 lb. medium shrimp (shelled and deveined)
          1 (ish) tbsp. butter
          1 (ish) tbsp. lemon juice
          2 (ish) tbsp. hot sauce
          salt, pepper, and additional hot sauce to taste
         

     In a saucepan over medium hear, cook the bacon until crispy.  (Unless you already cut it, remove from heat and cut or crumble.)  Turn heat to medium-high, add onions and cook until they begin to soften.  Add shrimp and cook until they’re pink.  Stir in butter, lemon juice, and hot sauce.  Toss to coat the shrimp.

     In the meantime, cook the grits according to package instructions.  When fully cooked, stir in the mayonnaise.

     Divide the grits into bowls, spoon shrimp over the top, and dive in face first!

     Adapted from:  http://www.foodnetwork.com/recipes/sandra-lee/shrimp-and-grits-recipe/index.html  

     So so so good!  I loved it for lots of reasons but especially because it was light.  I ate plenty and didn’t feel like I had just gorged myself.  It was nothing like the shrimp and grits dressing I shared awhile ago, but it still had so much flavor.  If you aren’t quite sure what you want for dinner…make this soon.
    

Places I May Be Partying:

Just Call Me Vivi

ne of the very best things about being home during school breaks is of course the food.  School food isn't terrible, but it just isn't the same.  On last night's menu?  Shrimp and grits...dressing!  Oh my, this was good.  According to Southern Living magazine, you could replace your regular Thanksgiving dressing with this...I probably wouldn't go that far, but it was delish.  It was like having dinner with the YaYas and really not hard at all.

Thank you Southern Living!

You'll need:
1 lb peeled medium-sized shrimp
3 c. chicken broth
1/2 tsp. salt
1/4 tsp. ground red pepper
1 c. uncooked grits
1/2 c. butter
3 large eggs
1 c. fine, dry breadcrumbs
1/2 c. grated Parmesan cheese

1. Preheat oven to 325.  Devein shrimp (if desired).
2. Boil the broth, salt, and pepper in a large saucepan.  Whisk in grits and return to a boil.  Then reduce heat to low and stir in butter.  Cover and simmer about 10 minutes til liquid is absorbed (stirring occasionally).  Remove from heat.
3. Lightly beat eggs and stir in breadcrumbs, green onion, and cheese.  Stir in a little (about 1/4) of the grits mixture (to temper) the eggs, then add the egg mixture to the rest of the grits making sure to stir constantly.
4. Mix in shrimp until blended and pour into a medium-largeish baking dish (we used 9x13).
5. Bake at 325 for 55 minutes.  Let stand for 10 minutes.
6. Enjoy!

Also I just had leftovers for lunch...still delicious!

Allyson