An easy dish to prepare, tough part is preparing the vegetables to go in with the shrimp.
This is a classic. Even if you claim to not like grits, try this!
4 cups water
Salt and pepper
1 cup stone-ground grits (you can substitute instant grits here, but to quote Mr. Tipton from the movie ‘My Cousin Vinny’, “”No self-respectin’ Southerner uses instant grits. I take pride in my grits.”)
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and de-veined (I used 41/50 size)
2 tablespoons lime juice (juice of 1 lime)
4 tablespoons parsley, chopped (reserve 2 tablespoons for garnish)
1 cup scallions, thinly sliced
3 large cloves of garlic, minced
1/2 of a small jalapeno pepper, finely chopped
1/2 cup of green onions, thinly sliced (for garnish)
Yield: 4 servings
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes.
Rinse shrimp and pat dry. Heat a skillet over medium high heat. Add 2 tablespoons of olive oil, add shrimp. Cook until shrimp turns pink. Squeeze juice of 1/2 lime over the shrimp, add 2 tablespoons parsley, scallions, jalapeno pepper, and garlic. Sauté for 3 minutes.
Remove the cooked grits from heat and stir in the butter and the shredded cheddar cheese.
Spoon grits onto a plate. Spoon the shrimp mixture over the top and garnish with green onions and chopped parsley.