Thursday, February 16, 2012

Shrimp and Grits

You would think that since I can bake, I could cook. Unfortunately, I'm not entirely positive that's the case. At least that's what my boyfriend has led me to think (by my own conclusions of course). He cooks, I bake. Period. The End.

So this year, for Valentine's I told him I was going to cook our dinner. I have only cooked us dinner 2 times in the almost 2 years we've been dating. I settled on Shrimp and Grits. Good thing I did since he said it was perfect! Maybe I got some motivation to do an extra good job from the flowers that were waiting for me when I got home. *Cue typical Valentine's facebook picture of flowers and chocolate* At least I saved it for my blog.

Shrimp and Grits
Yield ~3 servings, originally planned for 2 but was more than enough

9 tbs instant grits (I know, a true Southerner only uses real grits. I'm only Southern by blood, not birthplace)
2 1/4 cup water plus 2 tbs
Salt and freshly ground black pepper
Pinch of garlic powder
1/4 cup grated parmesan cheese
1 1/2 tbs butter
1 pound medium shrimp, peeled
2 large cloves garlic, minced
2 tbs white wine
Pinch of Old Bay seasoning
Pinch of crushed red pepper flakes
Juice of 1 lemon
2 tbs cut fresh parsley

Bring 2 1/4 cups of water to a boil. Next mix in the grits with a dash of garlic powder, salt, and pepper. Reduce the heat to medium and stir frequently until thick, which will only take a few min. Once thickened, mix in the parmesan and 1/2 tbs butter.

Next, season the shrimp with Old Bay seasoning, salt, and pepper. Melt the last tbs of butter in a skillet. Add the shrimp, garlic, and crushed red pepper flakes. Mix this around until the shrimp turn pink which should take around 5 min. Remove shrimp from little butter sauce and place in a bowl for time being. Add in 2 tbs of white wine and 2 tbs of water, the lemon juice and parsley to butter sauce. Place back on heat and simmer for another few minutes to reduce. Place shrimp back in to coat in the sauce. Fill bowls with grits and pour some shrimp and a bit of the sauce on top. Bon Appetit!

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