Shrimp and Grits is a Southern staple. Every seafood restaurant from Charleston, SC to Virginia Beach has this dish on the menu, and they go to elaborate extremes in preparing their sauces.
This week, I decided to make Shrimp and Grits, but without all the to-do in making the sauce. I bought a small bag of frozen shrimp – the small size, peeled and deveined –and instead of stone ground grits, I used the Quick 5-Minute variety – just as good and a whole lot less trouble.
When I told Nancy what we were having, she rolled her eyes. She is not a big fan. I think the sauces she tried in the past were too rich. I went with a simple sauce, and it passed the Nancy Test. She thought my version of Shrimp and Grits was delicious.
It was so easy, but good.
Begin by cooking the 5-minute grits in chicken broth not water. For just the 2 of us, I used 2 C of broth and ½ C grits. When the grits have rested about 5 minutes, add ½ C mild cheddar cheese and 1 T butter, and stir. In the meantime, put 3 T butter in a pan and add 1 t minced garlic. Add the shrimp and 1 T Cajun seasoning, 2 T dry white wine and 1 T lemon juice. Stir-fry for about 5 minutes, until the shrimp turn bright pink. Serve the shrimp and sauce over the grits and enjoy. It’s an easy, simple dish that will satisfy all.
Shrimp and Grits for Two
1 12-oz bag frozen shrimp, peeled and deveined (any size)
2 C chicken broth
½ C 5-Minute Grits
½ C grated cheddar (mild or sharp)
4 T butter
1 T Cajun seasoning
2 T dry white wine
1 T lemon juice
