Wednesday, June 25, 2014

Procrastination Recipe: Shrimp and Creamy Grits

So apologies first and foremost for the quality of this photo. I only took one photo, before I dove into the bowl, and then once I'd posted it to Instagram I deleted it off my phone. I don't know what I was thinking. And I didn't take pictures while making this recipe because I wasn't sure how it would turn out. I'd never made grits or polenta before so I was apprehensive. I needn't have been, though. This was absolutely delicious.

3/5 cup corn grits
2 cups veg stock
1/2 tsp salt
1/2 tsp pepper
1/2 cup sour cream
1 tablespoon butter
1/2 cup corn
8 frozen shrimp
2 tablespoons Cajun seasoning
(This makes 2-3 servings, depending on what portion size you prefer.)

Defrost and clean frozen shrimp then roll in Cajun seasoning. Cook on medium heat on a grill pan until pink. In a sauce pan heat veg stock and butter until boiling. Add corn grits and stir constantly. This cooks quickly so don't walk away like you would with rice. Once it's done, about 7 minutes, remove from heat and add in sour cream, salt and pepper. Then serve.

It's creamy and the grits complement the spice on the shrimp nicely. I think it would be nice with other veggies too, like grilled zucchini, squash, peppers, mushrooms, etc. It's very versatile. 

Happy Eating!


1 comment

  1. Love that you tried a totally new recipe. This is a Southern classic and it looks like you nailed it!


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