Shrimp and Grits

I’m going to throw a warning out on this one – unless you don’t have kids or you have a babysitter, this is not a good weeknight meal.  I regretted making this on a Tuesday immediately after I started – it’s a lot of chopping and shredding and a lot of moving parts all cooking at the same time.  The kids destroyed the kitchen while I was making this one – they had snacks pulled out, Play-doh, pots and pans, tupperware, towels all over the place.  It was a freaking wreck!  And then I was so busy just trying to prepare the food (and fast to prevent any further destruction from the boys) that I left myself an even bigger mess.  But luckily, the dish turned out great and it was not for naught!  So my verdict on this – will definitely make again, but next time I’ll do it on a weekend when I’ve got backup (Blake).

So about this dish – I found the recipe on Pinterest (shocker!) and stayed pretty true to it. I used less lemon juice and Gouda instead of Gruyere (it was what I had on hand).  It has lots of fresh veggies (which I love), fancy cheese (which I love), and the acidity of the shrimp/peppers/tomatoes pairs perfectly with the rich and creamy cheese grits.  This Shrimp and Grits recipe was everything I hoped it would be – hope you enjoy it as well!

Shrimp and Grits

Grits
2 tbsp butter
1 tsp minced garlic
1/2 tsp dried thyme
1 cup milk
1 1/2 cup water
1 cup quick cooking grits
1/3 cup each shredded parmesan, white cheddar and gouda
1/2 cup sour cream
Salt and pepper to taste

Shrimp
1/2 cup butter, divided
1 tbsp minced garlic
1 stalk celery, finely chopped
2 bell peppers, chopped (I used a yellow and a red)
1 small sweet onion, chopped
1/2 tsp dried thyme
2 tsp cajun seasoning
1 1/2 lbs peeled and deveined shrimp
1 cup dry white wine
Juice of 1 lemon
1 cup of diced cherry tomatoes

1.) Melt 2 tbsp butter in a large saucepan. Add garlic and 1/2 tsp thyme; sauté 1 minute.  Add milk and 1 1/2 cup water. Bring to a boil; whisk in grits. Reduce heat to lowest setting; cook 5 minutes or until done, stirring occasionally. Add cheeses and sour cream. Season with salt and pepper. Keep warm. If they set too firmly when ready to serve with shrimp, add water or milk to thin and reconstitute.

2.) Melt 2 tbsp butter in a large skillet. Add garlic, celery, bell pepper, onions, thyme, cajun seasoning; sauté 30 seconds. Add shrimp, and cook 7 minutes. Remove shrimp and veggies from skillet.

3.) Add wine to skillet. Reduce heat to low; whisk in remaining butter, 1 tbsp at a time. Stir in lemon juice and tomato. Cook 3-5 minutes. Return shrimp and veggies to pan. Stir to mix with butter tomato sauce. Serve over grits.

Adapted from Katrina Runs for Food’s Lowcountry Shrimp and Grits. 

And this is what my kitchen looked like when I was through….