Apparently right away i need all the food within the world. Salmon salads, mussels and lobster chowder ar the items I’m seeing in my dreams right away. And simply verify those butter bubbles! I much need a straw.

With however clearly freaking weird my tastebuds ar at the instant, this was a welcome modification. It appeared like the simplest factor ever within the universe and well… it sort of was. Shrimp and grits isn’t a meal I gravitate towards usually however one thing within the air was simply beggary for it. It’s one among Eddie’s favoritest of the favoritest things. the sole factor he requested within the grits was… a lot of butter. For real.

So. This shrimp is thus straightforward however thus smart. The spices have most flavor, several butter browns because it cooks and you stir some flecks of garlic in at high|the tip} to top it all off. I will fathom intake it with everything – it's that smart. I in all probability it. It’s def our new favorite thanks to eat these frizzy very little shrimp.

I cheated and used some fast preparation grits… i do know. You southerners Maineasure} in all probability staring me down with disgust right away. I’m a slicker, I won’t use instant oats however I’ll use semi-instant grits. however once you add enough cheese to one thing, it continuously works. Right right? These grits take mere minutes and so you whisk in piles and piles and grated cheese. the nice cheese.



  • 4 cups low-sodium chicken stock
  • 1 cup quick-cooking grits, I like the quaker 5 minute grits, but you can definitely use the stone ground if you’re a grit purist! – just follow the directions they come with.
  • 8 ounces gouda cheese, freshly grated
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 ears grilled sweet corn, cut from the cob
  • 2 tablespoons freshly snipped chives


  • 1 pound raw peeled and deveined shrimp, I like the larger grilling shrimp
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon ground cumin
  • 4 tablespoons unsalted butter
  • 2 garlic cloves, finely minced or pressed



  1. Bring the stock to a boil in a medium saucepan. Once boiling, add the grits and whisk constantly until they are fully mixed into the stock, about a minute or two. Reduce the heat to low and cover, stirring once or twice more, until the grits are thicker and creamy, about 5 minutes. Stir in the grated cheese, salt and pepper. Taste and season more if desired – this will depend on the salt in your stock and cheese.


  1. Pat the shrimp completely dry with paper towels. Once it’s dry, season it with the salt, pepper, paprika, chili powder and cumin. Heat a large skillet over medium-high heat and add the butter. Once it’s melted and begins to sizzle, add the shrimp in batches (don’t overcrowd it!) and cook on both sides until pink. The butter will brown as the shrimp cooks and you can whisk it occasionally to prevent it from burning. When the shrimp is finished, stir in the garlic (I stir a little in each batche of the shrimp) and cook for a second then place the shrimp on a plate. Repeat.
  2. To serve the grits, spoon them into a bowl and add the shrimp on top. I like to drizzle any of the butter in the pan on top too. Cover with spoonfuls of grilled corn (you can toss it in butter, salt and pepper!) and a sprinkling of chives. Eat immediately.

Recipe From : How Sweet Eats

Best Recipes

Posting Komentar

0 Komentar