(Disclosure: This post may contain affiliate links. If you choose to purchase anything through them, there is no extra cost to you. I simply make a small commission from the sale which allows me to keep this site up and running. Thank you for supporting To Eat, Drink & Be Married!).
A few months after we were married, Mikey and I took a little weekend trip to a very small town called Mt. Dora. It was definitely a quiet little place. We stayed at a Bed and Breakfast (for the first time) and it was equal parts fun and awkward. :p We were the only guests staying there that weekend so it got pretty interesting at times when we were all alone with the owners in a huge home. Anyhow, it was still fun and exciting since it was something new and different. While we were there, we had some pretty delicious meals. One of them, was shrimp and grits.
Shrimp and grits is an American classic. It combines a little comfort breakfast food with a bit of the ocean. It is a southern dish through and through and is a meal I can imagine Paula Dean would serve for her family on a regular basis. It’s just that homey and delicious. It’s a perfect summer afternoon meal.
We never had shrimp and grits again after that. Not because we didn’t want it, but because it simply wasn’t available anywhere we went. We realized this when we saw the dish being prepared on Master Chef (we LOVE this show!) and I decided I’d give it a try over the weekend. And that’s exactly what we did! A couple of days ago, I went to the grocery store, picked up some shrimp and quick cooking grits. I combined it with a few seasonings and additions and soon after, we had a cheddar-cheesy grits topped with shrimp and the perfect lemon/worcestershire/parsely sauce on top. It gave the cheesy, breakfast-ish grits a delicious tangy, dinner feel. So so good. (Mikey loves corn over everything, so that’s why there’s some on the serving in the photos. ;))
Shrimp and Grits
Time: 30 minutes, Serves: 4
Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm (try to get the next step going before letting the grits thicken so they don’t get cold or too thick).
Cook shrimp in olive oil in sauce pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes.
Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.