Winter has arrived in Kentucky and my inner Southern-chick has kicked in. With that comes the desire to cook comfort food, like this recipe for Shrimp and Grits.

I was a late bloomer for my love of grits. I learned to make them when I was studying in college. I have made shrimp and grits off and on since then. More off than on. For me, I have to be in the mood. Even though grits are typically served for breakfast meal, I honestly don’t go through the trouble to make them first thing in the morning. It only takes about twenty minutes, but I prefer black coffee and Greek yogurt to start my day. Besides shrimp and grits are filling.

You see, grits need help. Usually in the form of cheese, pork, andouille sausage, butter and cream.

It doesn’t have to be so. My version of shrimp and grits is light and spicy. You don’t need special equipment or expensive hard-to-get ingredients. It’s a perfect meal for breakfast (if you’re one of those people who needs serious substance,) lunch, or dinner. Who doesn’t love breakfast for dinner? Get our your inner Southern chick, (no matter how old you are or where you live,) and make some Shrimp and Grits.

Cook’s notes: Be ready to work fast as this recipe takes about 20 minutes start to finish. Use your kitchen timer as time passes quickly. Have your table set before you begin. You’ll need a 2.5 quart saucepan, a 2 quart saucepan and a 10 inch skillet.

Serves 4

Ingredients List

  • Grits for 4 (I used Lakeside Farms yellow grits) Prepare grits according to package directions
  • 1 (4.5) ounce can chopped green chilies
  • 2 tablespoons butter, divided
  • 1/4 cup shredded Cheddar cheese
  • 1 pound raw Gulf white shrimp, peeled (I used a 26-30 count)
  • 2 tablespoons blackened seasoning

Directions

  • Heat water on high heat in both saucepans at the same time, one for the grits, the other for the shrimp.
  • Cook the grits for 6-7 minutes on low heat, or as package indicates. When three minutes are remaining on the grits, add the raw shrimp to the second pot of boiling water and reduce the heat to medium.
  • Cook the shrimp for two minutes.
  • While the shrimp are boiling, melt one tablespoon of butter in the skillet on low heat, careful not to brown the butter.
  • Add one tablespoon of butter to the grits, stir and then add the chopped canned chilies. Stir again and keep them warm on low heat.
  • Remove the shrimp from the water and drain, then immediately add the shrimp to the warmed butter and sprinkle the blackened seasoning on the shrimp. Toss the shrimp in the pan to coat all shrimp. Remove from heat.
  • Spoon the grits into four bowls. Sprinkle the cheddar cheese evenly on top of the grits. Stir lightly.
  • Divide the shrimp evenly on top of the grits.
  • Serve immediately.

Do you make grits for breakfast, lunch, or dinner?