Shrimp & Grits

Excited to make grits after a recent trip to Asheville, NC, we were please with our results. They were slightly firm but creamy, following this recipe. This was a big hit with the family as it was something new, but still easy to make, the one difference from rice or quinoa is that you have to stir the grits every couple of minutes.

For the grits:

• 1 cup grits (following the package, we did 2 cups of whole milk and 2 cups of water).

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/4 tsp garlic powder

• 2 tsp parsley for garnish

• 1 chopped scallion for garnish

• 4 TBSP butter

• 1/2 cup shredded cheddar cheese

For the shrimp

• 1 pound medium to large shrimp, peeled and patted dry

• 6 ounces of shiitake mushrooms, sliced

• 1/2 tsp smoked paprika

• 1/2 tsp sweet paprika

• 1/2 tsp ground cumin

• 1/2 tsp garlic powder

• 1/4 tsp salt

• 1/4 tsp black pepper

• 2 TBSP olive oil

For grits:

Begin preparing grits according to package instructions. Whisk in salt, pepper, garlic powder, and parsley. Whisk occasionally; as grits begin to thicken, stir in butter to incorporate. Let sit for another minute. Whisk/stir in shredded cheese and beer until smooth.

Adjust seasonings, butter and cheese to taste. Garnish with scallions and parsley. Keep covered and until ready for shrimp.

For shrimp:

In a pan over medium heat, add olive oil. When oil begins to shimmer, whisk in paprika, cumin, garlic powder, salt and pepper. Whisk together and let simmer for about one minute. Add the shiitake mushrooms cook for about a minute. Next add the shrimp, making sure to coat evenly. Cook for about two minutes on each side until pink and slightly crispy on the edged. Spoon shrimp, mushroom and olive oil mixture over prepared grits.

#pescatrian #glutenfree