When you live just moments from the ocean you get used to eating the bounty of the sea. Not everyone enjoys all of the variety that the sea offers and some people take longer to come around. Point in case my monkeys, yet it will happen one day. They will get with the program, once they get over their picky taste buds.
Eating these little guys just so happens to be a naturally delicious part of life.
Especially when they end up looking like this. What can I say? Shrimp N Grits Ya’ll…there is nothing else like them. Who couldn’t resist a plate or glass of one of the south’s most loved combo’s?
Well my darlin’ surfer for one but I’ll cut him some slack since he’s a California boy and grits are mind-boggling to him. Even though he has lived in the south nearly half of his life he still hasn’t developed an affinity for some of our fare. He tried some shrimp and grits once at a wedding, you can’t say no to the bride that’s just plain rude and improper. Low and behold (surprisingly) he enjoyed them. Yet not enough to request them on a regular basis. Don’t you worry guys I will bring him over to the dark side eventually 🙂
In the meantime I made myself some for supper tonight since he won’t be home until late. His loss! Now I will be honest, there are probably hundreds of recipes out there for shrimp -n- grits and most of them similar. That is to be expected since it is a basic, inexpensive, two pot dish developed by coastal families. Here is what you will need to make some amazing shrimp and cheese grits for yourself or your family.
3 1/2 cups of water
3/4 cups Quaker Old Fashioned Grits ( don’t you dare use instant or quick)
1 pound fresh shrimp
1/2 teaspoon Texas Pete (approx. 10-12 drops)
6 ounces Kraft Sharp Cheddar cheese, finely shredded
3 tablespoons unsalted butter
2 1/2 ounces cracked pepper bacon (diced) (approx. 1/2 cup)
3 tablespoons extra virgin olive oil
3/4 cup finely chopped new onions or scallions
1 1/2 cups porcini mushrooms
1 1/2 cups oyster mushrooms
1 garlic clove minced
Juice from one lemon
Parsley to garnish
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Prep Work: Dice the bacon and onion, set aside in separate bowls. Mince the garlic and set aside. Slice the mushrooms into slender lengths, set aside.
First: On medium high heat bring the water to a boil and gradually add the grits while constantly stirring, approx. 12-15 minutes. Turn the heat down to simmer or very low and cover (tip the lid so some steam can escape) to cook for approx. 20 minutes.
While the grits are cooking clean and devein the shrimp, set aside.
The grits should be fully cooked and creamy by now. Remove from the heat, stir in the butter, sharp cheddar cheese and half of the Texas Pete until you have yummy cheesy grits. Set back on the oven at the lowest heat possible.
Second:
Bacon-In one skillet on medium high heat add the bacon. Cook and stir until it starts to brown. Turn the heat down to medium.
Mushrooms-In another skillet on medium heat add the olive oil. Once hot add the mushrooms and saute until they just start to soften.
Bacon-Once the bacon is browned add the shrimp and saute together until the shrimp is pink, approx. 3-4 minutes. Then add the onions and continue to cook for a couple more minutes.
Mushrooms-Now that your mushrooms are soft, add the garlic (do not brown) and saute for approx. 2 minutes. Add the lemon juice. Combine the mushroom mixture into the shrimp skillet.
Cook the shrimp, bacon and mushrooms for approx. 4 minutes until a little of the lemon juice has evaporated.
Guess what? You’re all done. All you have to do now is plate it, garnish with some fresh parsley and thoroughly enjoy your beautiful dish.
If you happen to be entertaining, or like me trying to woo your man over to the dark side, serve it in a lovely wine glass or a martini glass. Every little bit helps you know.
No matter how you serve it Shrimp N Cheesy Grits will TICKLE you to no end and back. The lemon juice, porcini/oyster mushrooms and cracked pepper bacon add that little something extra to this simple dish. Ya’ll have to try this recipe some time!
I hope that you enjoy making it as much as I am enjoying seconds while I write this post. Oh! Another important tip, if you happen to have leftovers don’t worry. Shrimp N Grits are even better the next day, like pasta dishes the flavors will marry beautifully overnight. The grits will no longer be creamy but all you will need to do is warm them up on the stove with a splash of milk or cream until you get the consistency back to the desired creaminess.
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News:
Okay, so I hinted this morning as to some interesting things developing this past week. As you all know I have been laid off since December and I won’t lie to you, it hasn’t been easy. Don’t worry though, we always find a way and are a positive forward thinking family. On that note my step mom and I have been discussing a collaboration and starting a catering business together. The idea was to start slow maybe some small in home parties, intimate weddings…you get the idea. Well this week we were offered the chance to carter a very influential 500 person event. : O………
Yeah me too! My mouth is still on the floor! I would love to jump at this and say yes but we are only in the beginning stages of putting this “little” business together. We haven’t even gotten our license yet. Now you all know part of what I was doing this week. Reading and reading and researching everything I need to have accomplished in order to do this job. Permits, license, commercial kitchen…you name it. Whew! It will make your head spin with excitement and trepidation all at once.
Whether or not we are able to pull off this amazing opportunity, it is good to see a direction for the future now. All be it a hazy, intimidating, gleeful vision full of gambles. Most of all there is a feeling of joy and hope. Wish us luck!
I hope that you all have a great evening! Love,
Tickled Red
PS: Due to my increasingly busy schedule the giveaway portion of Monday is Giving will not be held every single Monday. It will now be a spontaneous event and a surprise. Sort of a reflection of my life right now 🙂 I love a good random surprise during the month don’t you?
Always remember that Monday is Giving is our gentle reminder to take time and give back to others. To pass on a compliment, hug, shoulder, smile or simply opening the door for someone. It is a way for us all to connect.
Red
July 12, 2010 at 9:33 pm
Oh dear me. WHERE HAVE I BEEN MY WHOLE LIFE!?
I’m in Lafayette LA, you know we’re a seafood capitol here but how, how, could I never have heard of this dish??
I was raised on cheese grits and still love them ….shrimp is a staple here and you can get it cooked and served most any way you can imagine, and you can even get boudin biscuits for breakfast at many restaurants ….but I’ve never seen this dish! It looks divine! I have to try it, soon. 🙂
I really enjoy your newsletters and blog, Red …thanks! And CONGRATS on the fledgling business with your Step Mom …I wish you all the success in the world with it!
July 13, 2010 at 12:19 pm
Seriously!! I would think that LA would be riddled with over the top versions of this dish? I am so glad that I could introduce you to it. Take it and run with it darlin’ 🙂
Ummm…can I pretty please get a kick booty recipe for boudin biscuits? Please 🙂 I have been in love w/ LA cooking for years. One of these days I will get down that way.
July 12, 2010 at 9:37 pm
One of my favorites! These look tasty too. Can’t wait to try our next batch with mushrooms.
And congratulations too!
July 13, 2010 at 12:20 pm
Thanks so much sweetie 🙂 I’m telling you they add just the right touch.
July 12, 2010 at 10:18 pm
Yum-o on the shrimp and grits recipe! I like to add diced red tomato as a garnish. It adds to the dish. Will be praying for your new endeavors.
July 13, 2010 at 12:21 pm
Thanks so much Ms. Connie! I do too sometimes. I can use all of your good wishes 🙂
July 12, 2010 at 11:04 pm
Grits are totally foreign to me, but my Grandpa is from the south and LOVES them! I remember him serving them to my sister and I when we were little – I didn’t know what to think about them back then and can’t remember if I liked them or not! I might have to give them a go sometime soon to refresh my memory. And with shrimp?? Yum.
Where’s the blogger foodie get together on Aug. 7th? I’d love to go if possible!!
July 13, 2010 at 12:22 pm
I am hoping to be in NY on the 6th I will come over and cook you two a mad southern meal darlin’ 🙂
July 13, 2010 at 2:39 pm
You’re going to be in NY August 6th? DO come visit us!
July 12, 2010 at 11:06 pm
I love shrimp, but have NEVER had grits! They look kind of like cream of wheat(which I haven’t had in decades). Am I close?
Good luck on your new adventure! We are SO over-regulated in California that it’s extremely difficult to open a home-based business involving food. One option(for you too) may be to pay to use a commercial oven at an existing business that already has one, and use it when they aren’t. 🙂 I wish you the best!
July 13, 2010 at 12:24 pm
Think Polenta darlin’. Very, very similar. You can even make grit cakes 🙂 OMW yummy.
Thanks so much!! It’s too funny, I am actually already checking into that very thing 🙂 Seems to be the best route to go. We just don’t know if it will be in time for this event.
July 13, 2010 at 5:23 am
I am in love….Seafood anything makes me a happy girl! I will try this recipe without a doubt. Looks delish!
Good luck with everything, I am sure you will be a success and GIVE you a big hug for encouragment! Have a great week!
July 13, 2010 at 12:25 pm
Me too darlin’…love my seafood.
Thanks so much for the hug it actually did me wonders today :)!!
July 13, 2010 at 3:38 pm
First of all, I’m drooling over the shrimp and grits. You are so right, we live so close to the most wonderful bounty from the sea, it’s a shame I don’t eat it every night! The shrimp have been excellent this year too! I’m tagging that recipe for me and my loved ones soon too.
Congratulations on the possible new endeavor. It’s these twists and turns in life that keep it exciting right? Keep us posted on how it goes, I’m always getting catered lunches for work, would love to add you to the list!
Good luck
Alecia
July 14, 2010 at 7:09 am
I know what you mean we should eat seafood more often here as well. Maybe the monkeys wouldn’t be so picky..HA!
Thanks so much! I will do that for sure.
July 13, 2010 at 5:29 pm
Love it!! And thank you for saying no instant/quick grits. Those are not even grits…I don’t know what they are exactly, but they are not grits. They are the reason people think they don’t like grits!!
Congrats on your upcoming opportunity!! I know you’ll be great at it!!
July 14, 2010 at 7:10 am
I know!! If you you cook grits correctly & like polenta, why can’t you like grits? Grits rock!
Thanks so much 🙂 I’ll admit I am nervous with a silly grin.
July 13, 2010 at 6:42 pm
How fancy! This looks amazing! I’ve had shrimp and grits, but never anything as sophisticated as this, have to give it a try!
July 14, 2010 at 7:11 am
Awww…it just looks fancy 🙂 Don’t let it fool you. Enjoy love!
July 14, 2010 at 7:14 am
I am so jealous that you live so close to fresh seafood. Not a whole lot of that happening in Kansas!
July 14, 2010 at 12:04 pm
I’ve been seeing recipes like this featured on the Food Network for awhile now. I really just need to make up your recipe, cuz it looks yum-o! I don’t know why I have been waiting, I love each of these ingredients separately, so I’m sure to love them combined.
July 14, 2010 at 3:27 pm
You know I have never tasted (or have even seen) grits. I don’t even know what they are. I am such a Yankee!
Love the meal in a glass!
July 14, 2010 at 7:53 pm
Never had grits. Refuse to eat shrimp.
Look at me with my picky-pants! 🙂
July 14, 2010 at 8:00 pm
That dish looks divine–so many ingredients that I love, including grits, which (being a N.C. girl) are high on my list of comfort foods. If I find myself on my own for dinner, I often reach for grits, and I’m liberal with the cheese. Having said all that, I’ve never had shrimp and grits, even though I know they are super delicious. Now that I’ve got your recipe, maybe I’ll remedy that grievous error.
I’ve got a feeling your catering business is going to be a smashing success, Red. Best wishes to you and your MIL!
July 15, 2010 at 12:02 am
Yum! I think I’ve had grits twice but really liked them. Now I may have to try this for myself.
July 19, 2010 at 10:45 am
Yummm I love those shrimp. They look so delicious! Those photos are so beautiful.
Thanks for sharing,
Tes
July 21, 2010 at 12:06 pm
OMG, yummy. I talked to my mom today and she made your recipe. New Sunday breakfast for her!
July 27, 2010 at 6:05 am
Oh My from both of you!! Talk about high praise…please tell your mom thank you very much!! 🙂
July 22, 2010 at 12:33 pm
This looks AMAZING!!!!!!!!!!!! and your catering business is going to be fabulous!!!!!!!
July 27, 2010 at 6:04 am
Thanks!! From your lips to everyone’s ears 🙂