This is an update on one of our favorite dishes and it’s also our contribution to this week’s Food Quote Meme.
“A man full of grits is a man of peace.” ~ South Carolina’s declaration of grits as the official state food
With it just being me and the husband for the last few weeks, it has been easier to cook simple dishes for dinner. Sometimes we have breakfast for dinner! That was just the case the evening that I made this version of Shrimp and Grits. Actually, the photo is from the second time that I made this dish in the last couple of weeks. Yes, it’s that easy and it’s that good!
This recipe is basically the same as the old one I’ve posted before except that this time, I added mushrooms to the shrimps and cheese to the grits. You don’t really need a recipe for this, but here’s one if you need it…
- ¼ cup Grits
- 1.5 cups Water
- Dash of Salt
- ½ cup grated Cheese (your choice what kind. I had cheddar this time)
- Additional butter (optional)
- Is a small pot, bring one and a half cups of water to boil.
- When the water is boiling, SLOWLY add the grits while stirring at the same time so you don't get clumps.
- Add salt and cook on medium heat for a couple of minutes while stirring constantly.
- Lower heat to low and cover pot. Let it cook for 10-15 minutes, stirring once or twice just to make sure it doesn't stick to the pan or clump up.
- Go prepare your shrimps while your grits cook.
- By the time you finish cooking your shrimps, your grits should be nicely thickened and well cooked by now. Just before plating, add the grated cheese and stir until it is all melted into the grits and the mixture is smooth and creamy.
Now for the second half of this dish…
For those unfamiliar with grits, here’s a link to another recipe for Shrimp and Grits with additional information on the history of grits.