Easy Shrimp and Grits Recipe?

I just happened to be looking at this a few minutes ago. LINK Shrimp and grits is a pretty uncomplicated dish. You need shrimp, you need grits, and you need some other stuff that doesn't clash with the taste of shrimp. That's it.

Look on page 15 of the recipe book in the stickied thread above and I have a VERY easy tomato based shrimp and grits recipe that gets rave reviews in spite of how easy it is. It's my Mom's recipe and I wouldn't make it when she first gave it to me, but once I tasted it I've made it a gazillion times. Three friends of mine made 4 and 5 times in 2 weeks for people after they had it at my house. It's one of my "go to" food for a game dishes because I can get most of it ready and not miss the game or the party.

Another good thing about it, is that you can (and should) make up the sauce the day before. It's better the next day. Makes it easy because you can heat the sauce just before serving, throw in the shrimp and you're done.

AND, if you want to make the grits early, they will hold in a crock pot, until you're ready to serve. My Mom made this for 30 people earlier this year and held the grits from early afternoon until serving time in some big electric roasters.


Make a simple salad with romaine and fresh sliced strawberries, some feta or goat cheese and pralined or plain roasted pecans or walnuts with a light vinaigrette, serve with French bread and you're done. Toss the salad and toast the bread just before serving. I usually do Commander's garlic bread with this.

You can have most everything done before the guests arrive and they will be duly impressed.

One of my favorite shrimp n grits recipes:

LINK

That's a good looking recipe.

quote:

---

Having some friends over to watch the game this saturday, and my arse hole room mate told everyone I was making shrimp and grits. I guess he just assumed I new how to cook them, being from Louisiana. Does anyone have any good/relatively simple recipes? Thanks and Geaux Tigers.

---

One thing to do in addition is to Flambe the shrimp with 2oz of 80 proof whiskey or bourbon per pan full. The 500 degree minute of heat kicks in the maillard reaction.

Ingredients

1/2 cup quick cooking grits (quaker)
1/4 cup Chopped Smoked Sausage
(hillshire farms polska kielbasa)
1 cup low sodium chicken broth
1/2 cup shredded sharp cheddar cheese
1/2 tsp. Old Bay Seasoning
4 Scallions, sliced thin
1/2 tbsp. canola oil
1/2 medium yellow onion, minced
1/2 medium green bell pepper, minced
2 cloves garlic, minced
12 oz. medium shrimp, peeled and deveined
2 plum tomatoes, chopped
salt & pepper
hot sauce


Directions

1. Prepare tge grits according to package directions, using chicken broth instead of water. When they are cooked, stir in cheese, scallions, and some salt & pepper. Cover.

2. Heat the oil in a medium saute pan or cast iron skillet on medium. Add the smoked sausage, onion, green pepper & garlic, and cook until lightly browned, 5-7 minutes. Add shrimp, tomatoes, and Old Bay seasoning, and cook until the shrimp are pink & firm. Add salt, pepper, and hot sauce to taste.

3. Serve the shrimp over the hot grits and garnish with scallions. Makes 2 servings.

Eat with Spinach sauteed with olive oil, sliced garlic, and pepper flakes.


Number of Servings: 2