I am learning...

...how to live in a new place. ...how to exist away from my family. ...how to make new friends. And... how to make shrimp and grits!



My new place of work is a swanky, artisan foods eatery with strong European influence behind the cuisine. Though located in the heart of Tennessee, I have yet to see any fried chicken or biscuits on the menu.  Crepes de jour, an artisan cheese and salumi plate (I learned that all salami is salumi but not all salumi is salami - long story), and omelettes with braised kale and Gruyere are among the ever changing daily offerings. All mouth watering no doubt, just not very southern, at least by stereotype. Except for Sundays when shrimp and grits is added to the menu. I must admit, being from California, shrimp and grits is as foreign to me as a stroll along the Pacific ocean is to many of my coworkers.

First of all, grits resemble cream-o-wheat. Don't get me wrong, I can most definitely appreciate a bowl of cream-o-wheat. Preferably lumpy, the kind of lumps that when you bite into them they are still slightly grainy in the center. Add a tablespoon of heavy cream and touch of honey and you will find it listed in my personal food dictionary under "comfort". Add shrimp to that?, seems a bit strange...  

True Grit
Grits are of native American origin and consist of coarsely ground corn. Generally used in breakfast, grits - much like polenta, can be served soft and creamy, or molded into a firm block, sliced, and pan fried with oil or butter. Here in the south, shrimp and grits go together like peanut butter and jelly. Having sold over 30 orders this past Sunday before 10am, I no longer questioned the unfamiliar duo. When I proposed the idea of making shrimp and grits for dinner Monday night to Monica, she shouted "Yes!" and I was sold.

While doing some research, I found that the recipes for grits were more consistent than the recipes for shrimp. The grits are most commonly served soft, usually with some combination of  garlic, butter, cream (or milk), and cheese. The shrimp may be served in a variety of ways. Cajun style with peppers, sauteed simply with garlic and lemon, even smothered in red sauce. There is no standard recipe for the shrimp in 'Shrimp and Grits'. At my work, they saute the shrimp with green peppers, garlic, and onions. Having personally witnessed the popularity of this preparation, I decided to go with it. 


Shrimp and Grits
Cajun style with Lia influence

Ingredients

• 3 gloves of garlic
• 2 medium bell peppers - I used 1 red and 1 yellow, I prefer their taste over green bell peppers.
• 1 medium yellow onion
• 2 tablespoons olive oil
• 4 tablespoons butter - divided in half
• 1/4 teaspoon chili flakes - more or less to taste
• dash of Cayenne pepper
• 20 large shrimp - fresh or frozen, raw, cleaned, and deveined. 
• 1 cup quick cooking grits
• 1 teaspoon garlic powder
• 1/3 cup Parmesan cheese
• 1/4 cup cream or milk
• salt and pepper to taste

Directions

Shrimp

If frozen, thaw shrimp in a bath of cold water for 15 minutes and remove tails. Mince garlic and chop onion and peppers. Saute garlic and peppers in olive oil for 5 minutes over medium heat. Add chili flakes and Cayenne pepper. Saute until peppers are soft. Add shrimp to peppers and garlic. Stir in 2 tablespoons of butter. Saute until shrimp are pink and firm. Do not over cook shrimp. Remove from heat.

Grits

Prepare as directed for 4 servings on package. Stir in milk, remaining butter, garlic powder, and Parmesan cheese.  Add salt and pepper to taste. Serve piled with sauteed shrimp and peppers.

Serves 3-4

Monica enjoying shrimp and grits!