Simple Shrimp and Grits Will Bring NOLA to Your Kitchen [Intro to Cooking]

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After a vacation to New Orleans, I returned with soul food on my mind, and this week’s grocery trip produced the required shrimp to throw over my standard grits. Not all grits are made with buttermilk, but I prefer the tangy kick that the buttermilk lends.

Ingredients

  • 3/4 c. grits
  • 1 c. buttermilk
  • 2 c. water
  • 5-6 shrimp/serving, thawed, peeled, and dried
  • 1 tsp. red cayenne pepper
  • 3 tbsp. bacon renderings
  • salt and pepper

Cook Time: 15 minutes
Yields: 2-4 servings

Instructions

  1. If using frozen shrimp, thaw and drain. Sprinkle shrimp on both sides  with salt and cayenne pepper, and black pepper.
  2. In a saucepan over medium-low heat, bring 1 c. buttermilk and 2 c. water to boil, stirring frequently to prevent separation. 
  3. In a non-stick pan, heat 3 tbsp. bacon renderings over medium-high heat.
  4. After water and buttermilk has come to a boil, add in 3/4 c. of grits, stir thoroughly, cover and reduce to a simmer. Continue to cook for about 10-12 minutes, or until the grits have absorbed the liquid.
  5. After bacon renderings have heated up, arrange thawed shrimp flat in the bottom of the skillet. Saute shrimp for about 6 minutes, then flip over and cook for an additional 6 minutes. The cook time will depend on the size of shrimp, and you should refer to your package instructions or local grocer for details.
  6. Portion cooked grits into bowls.
  7. After shrimp are cooked, scoop directly on top of grits, and serve immediately.

You’ll have to pardon the impersonal photograph, as we gobbled these up before I could snap a pic.

[Lead image via]

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