I’m from the American South and grew up with grits.  Unfortunately, I grew up with that grainy, gelatinous mess next to my eggs.  I was taught to add sugar or syrup to it just to make it palatable.  It was only as an adult that I found that grits can be something special.

Grits are basically cornmeal cooked in milk and/or water.  The dish is very simple, very cheap, and, if done properly, very tasty.  Just like polenta (grits’ Italian cousin), mashed potatoes, rice, or any other starch really, grits serve as a great base for many different types of food.  Stews are particularly great because the grits absorb all of that extra juice.  Shrimp and Grits, however, is so traditional in the South that I have to make it from time to time to introduce our kids to a little piece of their heritage.  I hope that you try out this bit of American culture.

Shrimp and Grits

I treated my shrimp very simply, but you could add really any flavorings that you like.  Cook the grits a little looser than you’d like to eat.  They will thicken a bit upon standing.

Ingredients

2 cups milk
2 cups water
1 cup cornmeal
salt and pepper to taste
4 tbsp butter
1/2 cup cheese

1 pound shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp butter
1 clove garlic
salt and pepper to taste

Directions

Bring milk and water to a boil over medium-high heat.  Slowly add the cornmeal, whisking constantly until it is all absorbed.  Cover, decrease heat to low, and simmer, stirring frequently, 20 minutes or until grits are creamy.

Remove from heat and add butter, salt, and pepper, stirring to combine.  Add cheese and stir until just melted.

While grits are cooking, add oil, butter, and garlic to a pan over medium-high heat.  Sautee garlic for about 1 minute.  Add shrimp, salt, and pepper.  Cook for 5-10 minutes or until shrimp is just cooked through.

Serve the shrimp over the grits and enjoy!