Yeah, I know, shrimp and grits has been done every which a way from here to Friday. You might even say, it’s played out, overdone, too, well… expected.
When I moved to the Middle of the United States, I experienced crazy weather– negative degree temperatures, blizzards, tornadoes, floods, etc…. Everyday, I would cringe in anticipation of our weather radio siren going off. Some days, I wondered if these were clues telling me that I made a grave mistake and I should pack up my items and move back home.
Back home to the safety of knowing what to expect from all the people, places, things and FOOD of my former life. Being landlocked in the Midwest, I just didn’t eat seafood. I tried a few times, but it always had a slightly off flavor.
Now, I am not back “home”, but I am near an ocean again and I will eat my shrimp and grits and not think of it as contrived. Instead, I am experiencing the new surroundings, with the comforts of flavorful memories and that makes it interesting and fresh for this wandering soul.
Spicy Shrimp and Grits
10 large shrimp
1 clove garlic, minced
1 TBSP Cajun Seasoning
1 TBSP Old Bay
1 tsp Cayenne
1 TBSP Hot sauce
1 tsp Worcestershire sauce
1 TBSP flour
1 TBSP butter
1 cup stock
Salt and pepper to taste
2 servings of Grits with 1 cup of parmesan mixed in.
Place a deep skillet over medium heat and coat with the olive oil and add butter. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the garlic, cayenne pepper, cajun seasoning, Old Bay, hot sauce, Worcestershire and lemon juice. Season with salt and pepper. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.