Shrimp and Grits

Oh hello.

Remember me?

I've been away... cooking!

Albeit neglecting writing down the recipes to post up in here, but at least my eye is on the prize.

Cook, cook, cook, eat, cook, eat, maaayyyybbee write down an ingredient or two, then 

cook, cook and cook.

There, that sounds about right.

Here is my opener after all the time I've been away.

Shrimp and some mother f-in grits.

This is not only delicious, but super easy to make.

I'm pretty sure that's what I say about lots of things I cook.

Even though there might be a hundred and fifty steps to a recipe I make,

I  still think the hardest part of cooking is the clean up.

ugh. 

I despise cleaning up.

I'm like a mad scientist in the kitchen, too.

I'm dropping scraps on the floor, grains are flying all over the place when I try to pour them

into a measuring cup, I'm spilling liquids everywhere.

But don't get it twisted.  

The only liquid I don't spill be my wine.

I somehow manage to keep it where it belongs.

My Pinot ain't going nowhere but in my belly.  

After all, I do have priorities.

Sheeeeettt.

SHRIMP AND GRITS

1 lb. jumbo shrimp (16/20 count)

Old bay seasoning

1 jalapeno, diced with seeds and ribs (optional if you're not down with spicy)

1 tomato, diced

1 tablespoon butter

1 tablespoon olive oil

In a large heated skillet, melt the butter and olive oil together.

Season liberally the shrimp with the old bay.

Lay the shrimp in the skillet and let it sear for about 2-3 minutes on high heat.

Flip them and sear the other side, about 1-2 minutes.

Take the shrimp out and set aside in a bowl.

Add the jalapeno and tomato and let them cook about 2-3 minutes on medium heat.

Add a couple tablespoons of water or broth if the pan is too dry to help move the veggies along.

Add the shrimp back in and coat them with the jalapeno and tomato mix.

Place them over the grits or polenta and get ready to have your world rocked.

GRITS or POLENTA

I say grits OR polenta because my package said POLENTA and CORN GRITS.

So you can use either one.

I got the coarse grind.

2 cups milk

2 cups water

1 1/4 cups polenta

1/2 cup parm reggiano

fresh cracked pepper

salt

You can follow your package directions, but this is roughly how I made mine and they turned out

creamy and rich and delicious.
Remember to add the grits sssllllooowwwwlllyyyyy into the simmering liquid or it will get lumpy.
Whisk, whisk, whisk until it thickens and then add all the cheesy, yummy goodness.
You won't be sorry.

I felt all 'Down South-ish'...
or Italiano...  I couldn't tell. 

Well, either way, I felt happy.

Amazing meal!