I don't quite understand my love of Shrimp and Grits. I was born and raised in Queens, New York by a British mother and a father who is from St. Croix (I know, what a combination!). I never made it down South until I was an adult and I don't even remember my first time trying this wonderful dish. Now, I seek it out whenever possible and when I can't get down South and I feel like I need a fix, I make it myself. My husband is not a big fan so I usually treat myself to my creation when he is not coming home for dinner. Last night was one of those nights and during the day I started craving this dish. It comes together quickly. I always keep frozen shrimp (Costco's) and grits on hand. I was going to photograph it but when it was ready, I was so hungry, I forgot.
Shrimp & Grits
1 lb. large shrimp, peeled and deveined
1/2 cup onions, diced
1 garlic clove, diced
1 jalapeno, sliced
Juice of 1 lime
1 red bell pepper, diced
1 teaspoon cajun seasoning (any brand)
salt & pepper to taste
Grits, quick cooking
Cheddar Cheese, shredded
In a medium bowl, toss shrimp with cajun seasoning, salt and pepper and 1 teaspoon of the lime juice. Set aside. Prepare grits according to package directions. (I usually make enough for 4-6 people). Stir cheddar cheese into grits and keep warm.
Heat a 10 inch skillet over medium heat. Saute onions and peppers for 3-5 minutes until softening and browning. Add garlic and cook for 1 minute. Add shrimp and and remaining lime juice and increase the heat to medium-high. Saute, stirring frequently until the shrimp are pink and almost cooked through.
Using shallow bowls, place a large spoonful of grits on each plate and serve shrimp mixture over the top.
Enjoy!
