Shrimp and Grits

Grits is somewhat akin to Japanese porridge. It's kind of bland by itself, but delicious with something with strong characters. Shrimp and grits is just that. Make the shrimp spicy with lots of cajun seasoning and garlic to top off a bowl of creamy grits. I've flavored the grits with cheese, but it's delicious plain, too. 

For your brunch...

Shrimp And Grits

Shrimp:
1 lb. shrimp, peeled and deveined
Sprinkles cajun seasoning
1 clove garlic
1 tsp olive oil
1 Tbsp butter
1/4 tsp paprika
Salt and pepper to taste

Grits:
1 cup chicken broth
4 cups water
1 1/4 cup instant grits
1 tsp salt
2 Tbsp butter
1/2 cup half and half
1 cup cheddar cheese
1/4 cup parmesan cheese
1/2 tsp garlic powder

"No self-respecting southerner uses instant grits..."
-do you know what movie that's from?

Keep stirring!

For cheesy creamy grits...

Coat shrimp with cajun seasoning and sauté them in olive oil and butter with minced garlic. Set aside. In a sauce pan, boil chicken broth and water and whisk in salt and grits slowly. Turn heat to medium low and keep cooking for 10 minutes or so. Add garlic powder, cheese, butter and half and half. Keep stirring until it is creamy. Plate grits and top it with a few pieces of shrimp. Serve warm. If you have green onion, garnishing with it would be a nice touch.

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