Sick of corned beef and cabbage? Try shrimp and grits! We’re eating garlic-rosemary yellow corn grits topped with jumbo shrimp sauteed with lots of butter, garlic, sweet peppers, red onion, and crisp zucchini. To top it off, we sprinkled some green onions and crumbled feta over the top then called it a day.
A: helloooooo…ooooh…..ooooh… is there anybody out there?
T: we’ve been trapped under rubble for a month. We were hoping someone would come rescue us but nobody came so we had to eat each other’s fingers and toes. And part of Amanda’s calf.
A: seriously guys! we’re typing this with our nubs. anywho, we’re back and we are eating well again!
T: yes. we. are. And these shrimp & grits are a great example of eating well. If you’re gonna do shrimp and grits, it helps to get some big fat jumbo shrimp- not some sissy little-
A: shrimpy shrimp
T: yeah- shrimp that could have been grown in somebody’s living room fish tank. Those will not do. Not one bit. Well that’s pretty much all the advice I have.. you got anything?
A: don’t i always? i would have to say, making sure that your shrimp are as fresh as possible and not over-cooked! seriously… it only takes like three minutes to cook shrimp! also, don’t be afraid to ask the guy at the fish market to let you smell a shrimp before you buy it. it shouldn’t be too fishy and it definitely shouldn’t smell like ammonia.
T: These were some killer shrimp. And grits. And sauteed veggies. You cooked the shrimp absolutely perfectly- they were mega tender and super delish. I give this here meal a 4.4/5. It was tasty and well executed. It could have scored higher in originality, but I have no complaints whatsoever. What’d you think?
A: i agree. shrimp and grits are by no means original but this was a freaking good rendition of it. just rating off of my pure enjoyment level, i’m gonna have to give it a 4.68/5. i could eat this all the damn time. i really can’t stress enough that getting the best quality, freshest shrimp makes all the difference in the world. these were top notch. and boy did i pay for it! they were 12 count (meaning 12 to a pound) and they weren’t the biggest ones offered. there were also colossal-sized which were 8 count and $24.99/lb. hmmm now that the dollar isn’t worth shit, i guess that might actually sound cheap to anyone living in… oh… say canada even!
T: Or Europe, perhaps? I can’t imagine paying 3 bucks for a singular shrimp! I could eat 2 carnitas tacos for that! 1 Shrimp or 2 entire tacos. That shrimp better be stuffed with… 2 tacos or something. Ay. Let’s not even get started on crawfish prices
For the grits:
2 cups whole milk
2 cups of water
1 tsp canola oil
1 1/2 tbsp garlic, minced
1 1/2 tsp fresh rosemary, chopped
1 cup yellow corn grits
kosher salt and freshly cracked black pepper
For the shrimp and veggies:
1 lb fresh jumbo shrimp, peeled and deveined
2 tbsp butter
1 tbsp canola oil
1/2 red onion, sliced
5 small sweet peppers, sliced into rings (i don't' know the exact type of pepper but they are small and come in red, orange, and yellow)
1 zucchini, sliced into half-moons
1 tbsp garlic, minced
1/2 tsp fresh rosemary, chopped
kosher salt and freshly cracked black pepper
green onions, thinly sliced (garnish-optional)
Add the canola oil to a medium-sized saucepan over medium heat. Once hot add garlic and rosemary. Saute for about 1 minute, stirring constantly. Add the milk and water to the saucepan. Heat until close to a boil, stirring frequently to ensure that the milk on the bottom of the pan doesn't scorch. Once the liquid has nearly come to a boil (the milk may begin to froth up) slowly add the grits to the pan while constantly whisking. Reduce the heat to low. Stir in a liberal pinch of kosher salt and freshly cracked black pepper. Allow the grits to simmer, stirring occasionally, until nearly all of the liquid has been absorbed. At this stage, taste the grits and season as necessary with kosher salt and freshly cracked black pepper.
While the liquid for the grits is heating, place a large saute pan over medium-high heat. Add the butter and canola oil to the pan. Season both sides of the shrimp with kosher salt and freshly cracked black pepper. Once the pan is nice and hot add the shrimp to the pan in a single layer, making sure not to overcrowd the pan. Saute the shrimp for about 1 minute per side until nearly cooked through (shrimp only take about 3 minutes to cook through total). Remove the shirmp from the pan and set aside. Return the pan to the stove.
Reduce the heat to medium. Add the sliced onions, sweet peppers, and rosemary to the saute pan. Saute for about 10 minutes over medium heat, stirring occasionally, until the onions are starting to turn translucent and the peppers are soft. Add the zucchini to the pan. Season the veggies liberally with kosher salt and freshly cracked black pepper. Saute zucchini for about 5 minutes, stirring occasionally, until just cooked through. Add the garlic and saute for another 1 minute. Taste the veggies and adjust seasonings as necessary with kosher salt and freshly cracked black pepper. Hopefully the grits will be ready at about this stage. If the grits are not yet ready, reduce heat to low and keep warm until then. If the grits are ready, add the shrimp back to the saute pan and allow to finish cooking/heat through, about 1 minute more.
Serve a large spoonful of the grits in a bowl or plate and top with about 1/3 of the shrimp and veggie mixture (make sure to get some of the buttery goodness at the bottom of the pan in every serving). Garnish with crumbled feta and sliced green onions. Serves 3 hungry people. Enjoy!