Shrimp and Grits
Dear Future Husband,
I don’t know you yet. That’s totally fine. I write you letters sometimes. How creepy is that? Don’t answer that…. rhetorical question.
Look at this bowl of shrimp and grits. Your mouth is probably watering. That’s normal.
Here’s what I’d like to do, Future Husband. I’d like to make you a giant bowl of shrimp and grits. I’d like for you to come home from work, sit in front of the television and watch ESPN… I’m assuming you like that sort of thing. I’ll be in standing in the kitchen eating the other half of the shrimp and grits directly from the pan while reading Martha Stewart magazine. I like that sort of thing. A lot.
Wait… is it weird that we wouldn’t share this meal at a table together? No… right? You understand that I sometimes like to share a meal with Martha Stewart magazine. I understand that dinner with ESPN is equally important.
I’ll even bring you a beer if you call out for one. I hope we have corny beer cozies from the 80’s in our house. I hope we’re cool like that.
Here’s to future marital teamwork. High five.
Joy (the baker and grits maker)
Please don’t make me do a lot of work here. This dish shouldn’t require any convincing at all.
Grits are stone ground hominy (soaked and dried corn)… very similar to polenta. These grits are cooked up to a medium thickness then finished with sharp cheddar cheese and um… butter. Yea. Salt and pepper make this whole situation ideal.
The cheesy grits get topped with bacon bits, shrimp, scallions, garlic and a splash of lemon to brighten the whole thing up.
Good grief. Now that’s a meal.
Shrimp and Grits with bacon and cheese
serves four, or just me.
recipe adapted slightly from Bobby Flay
4 cups water
1 cup stone ground grits (also known as polenta)
salt and pepper
3 Tablespoons unsalted butter
1 cup sharp cheddar cheese, shredded
1 pound shrimp, peeled and deveined without the tails
6 slices bacon
4 teaspoons fresh lemon juice
2 Tablespoons parsley, chopped
1/2 cup thinly sliced scallions
1 large garlic clove, minced
Bring water to a boil. Add grits to the boiling water while whisking to prevent clumps. Add a bit of salt and pepper. Lower heat, bring to simmer and cover until water is absorbed. Follow the directions on your box of grits or polenta. Cooking times vary. Once thick, remove from heat and stir in butter and shredded cheese.
Rinse and pat shrimp dry. Fry the bacon in a large skillet. When cooked through remove from the pan and add shrimp into the bacon grease pan. Cook until shrimp turn pink. Add lemon juice, bacon, scallions, garlic and parsley. Cook for another three minutes.
Spoon the grits into a serving bowl and top with shrimp mixture. Serve immediately.