Shrimp is one of my favorite dishes, and in southern Louisiana, it’s a staple. Even though it’s a bit early yet for shrimp season, Norm found a shrimper selling his yield on the side of the road recently. Ah! I wish I had been there – I would have purchased every pound that he had! Maybe next time.
Anyway, I decided to make a good old-fashioned South Louisiana dish – Shrimp and Grits.
Shrimp and Grits
Yield: 4 servings
6 tablespoons grits
2 cups water
salt and pepper to taste
1 tablespoon butter
1/4 cup grated Parmesan cheese
2 lbs. peeled and de-veined shrimp
1/4 cup butter (1/2 a stick)
salt, pepper, and cayenne to taste
2 cloves garlic
1 tablespoon dried parsley
juice of one lemon
1/2 cup water or vegetable broth
- To make grits, bring 2 cups water to a boil over high heat.
- Slowly add 6 tablespoons of grits – one tablespoon at a time – stirring constantly to avoid clumping. Lower heat to medium-low.
- Add one tablespoon butter, salt, pepper, and Parmesan cheese.
- Simmer until thickened, about 5 minutes. It is done when thick, not soupy.
- Remove from heat and set aside.
- For the shrimp, melt 1/4 cup butter over medium heat.
- Add shrimp, salt, pepper, cayenne, and garlic.
- Sauté shrimp until pink, about 2 minutes on each side.
- Add parsley, lemon juice, and vegetable broth. Simmer on low for about 5 minutes.
Spoon grits onto plate.
Spoon shrimp and sauce over grits. Garnish with Parmesan cheese.
Easy to make and even easier to devour! Bon appétit, chers!