Saturday, October 15, 2011

Bringing the South to the North with Grits



SHRIMP AND GRITS

It's a rainy, windy, gloomy and cold day today. The perfect day for some comfort food that's warm and satisfying. When you think of comfort food you think of Southern Cooking. I took the comfort of the South and brought to our Northern climate. Since I can't just pop down to get some home cooking in the South I decided to make a batch of Shrimp and Grits.

Here's how I did it.

For the Grits:

1 cup of ground cornmeal (grits or Polenta) Old Mill makes one
2 cups of milk
2 cups of water
pinch of salt and pepper
tablespoon of oil
3-4 teaspoons of butter
3/4 cup of shredded cheddar cheese. more or less to your liking.

Directions

Add the milk, water and oil and salt and pepper to a large pot. I used a cast iron casserole pot to do this.
Bring liquids to just about a boil and then slowly whisk in the cup of Ground cornmeal or grits. Immediately turn the heat down to low and keep stirring.

Place a lit on the pot and stir every 5 minutes or so to make sure it doesn't stick to the bottom or get lumpy. It should take about 25 minutes to cook. Cook to a smooth consistency and taste to see if it is creamy and smooth. When it is cooked add the nobs of butter and grated cheddar cheese and serve immediately.

For the Shrimp:

1 pound of shrimp
1 tablespoon of oil
1 tablespoon of butter
1 or 2 cloves of garlic
1/4 tsp of chipotle chili powder
1/4 tsp of chili powder
1/4 tsp of paprika or a pinch of cayenne if you like it hot
1 slice of lemon
handful of parsley

In a cast iron or heavy frying pan fry the fresh shrimps without the shells in garlic, oil and butter and add the spice seasonings. Cook until shrimp has turned opaque and are fully cooked. When cooked garnish with chopped parsley and a squeeze of lemon juice.

To plate add a big spoonful of grits onto the plate and add the shrimp on top.

DEEELISH and gives you that warm and satisfied feeling. Like corny mashed potatoes. It's easier than mashed potatoes because you don't have to peel and cut the potatoes or worry about them going bad. A bag of cornmeal can sit in your pantry for months and can be always on hand for those cold and gloomy days when you don't know what to eat.

If I would have had some collard greens I might have made that to go with the grits and it would have been a complete meal.

Mix it up and make what you like but you can bring the South to wherever you are in the world.

2 comments:

  1. Love it!! I made a similar meal a few weeks ago. It is indeed a comfort food. I'm going to play the role of the faux food editor and mention how I don't see the grits listed on the ingredients list but I do see it in the directions. Just in case I want to remake this meal ;)

    ReplyDelete
  2. Thanks Joanne, wrote this pretty quick so missed that. Corrected now.

    ReplyDelete

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