Jackie's Shrimp and Grits
(Jackie's notes) I cooked some of Mom’s Christmas grits (the ones straight from the mill) and they were FANTASTIC!! So chewy and flavorful! I ended up with more than I needed, and put them in Tupperware, thinking that I would look up a recipe for shrimp and grits. Being allergic to recipes, I never did do the research, but wanted to cook the grits with shrimp. Here’s the recipe I came up with:
| approximately 1 inch slices of leftover, refrigerated grits. Shrimp 1 scallion slice of red onion |
green or yellow pepper slices butter Vermont garlic salt to taste |
Put a few pats of butter on the grit “cakes” and broil in your new
oven (complete with a broiler unit) until toasty brown on top. Sauté a good sized section of garlic, some slices of red onion, some slices of a pepper and the bottom of the scallion for a couple of minutes. Add the shrimp and scallion tops and sauté until the shrimp is done, only 2 or 3 minutes depending on the size of the shrimp.
Serve the sautéed mix over the crispy grit cakes. Add more butter if you’re a butter freak.
YUMMM!!!