When in the South, Eat Like a Southerner!
As a child, I never understood the appeal of grits. Growing up in N.J. my mom made Farina. Farina was my favorite breakfast! Similar to grits, we ate Farina as a hot cereal. Grits weren't a "big deal" until I moved to Georgia. I was unaware that grits were served as a main dish and not just for breakfast. I recently enjoyed Shrimp and Grits at a local restaurant and knew this was one dish I had to make at home. I decided to make this dish for dinner. This recipe has become a family favorite. Love Shrimp? Love Grits? Then you'll love this recipe too!
2 cups half-and-half
2 teaspoons sea salt
1/4 teaspoon black pepper
2 cups quick grits
8 ounces shredded white cheddar cheese
6 tablespoons unsalted butter, separated
Directions:* To avoid lumps add grits to water before boiling. In a saucepan, combine water, salt, black pepper, 3 tablespoons of butter and slowly add grits. Stirring constantly slowly bring ingredients to a boil. Reduce to a low heat and continue to stir often, until ingredients are thick and smooth, about 10 minutes. Add cheese and half-and-half. Stir gently until cheese melts. Turn off heat and add remaining 3 tablespoons of butter. Stir until completely smooth. Allow grits to rest, before serving.
-Ingredients, Shrimp:1 lb large raw shrimp, peeled- devein if you prefer *save those shells!
2 tbs olive oil
2 tbs butter
1 large garlic clove, minced
Salt to taste
Directions:Heat olive oil and butter over medium high heat. Add garlic and saute until mixture is simmering and garlic is fragrant. Add shrimp and cook, until shrimp is white throughout, about 4 minutes. *Add salt to taste. Sprinkle with dill.
-Ingredients, Shrimp Sauce:1 lb large raw shrimp shells
4 tablespoons butter, separated
4 cups whole milk
2 tablespoons all-purpose flour
1 teaspoon garlic powder
Salt and black pepper to taste
Directions:In a large sauce pan, add milk, shrimp shells, two tablespoons of butter and bring to a boil; reduce heat and cook partially covered for about 20 minutes. Turn off the heat and season with garlic, salt and pepper. *Strain shells and save only the broth. In a separate pan, heat remaining two tablespoons of butter in a large sauce pan and sprinkle with the flour, always stirring. Slowly add the broth, whisking it vigorously until it thickens. Set aside.
*To serve, spoon grits onto a plate. Add shrimp sauce and top with shrimp. Garnish with dill and serve!