Revisiting Shrimp and Grits

Shrimp and Grits is one of my all-time favorite dishes. And this particular version has pared down the fat, while maintaining all of the flavor. So what I can't quite figure out is why I haven't talked about it in a while. 

Let's start first with the grits. 

For them, you will need:

• 1/2 tsp. salt
• 1 cup uncooked quick-cooking grits
• 4 cups water
• 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp. freshly ground pepper

Bring salt and water to a boil in a medium sauce pan. Gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes, or until thickened. There's no need to cover, however be prepared for lots of bubble splatters as it thickens. 

Whisk in Parmesan and pepper. Set grits aside and keep warm.

Next, to prepare the shrimp, you will need:

• 1 lb. unpeeled, medium-size raw shrimp (I had large on hand, so that's what I used :-)
• 1/4 tsp. freshly ground pepper
• 1/8 tsp. salt
• Vegetable cooking spray

Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt. Cook in a large non-skillet (I used my cast-iron one) coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. 

Remove from skillet.

Now it's time for the sauce, so gather your ingredients:

• 1 Tbsp. olive oil
• 1 Tbsp. flour
• 1 1/4 cups chicken broth
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1 Tbsp. fresh lemon juice
• 1/4 tsp. salt
• 1/4 tsp. Tabasco sauce
• 2 cups firmly packed fresh baby spinach

Using the same skillet, heat oil 30 seconds over medium heat. Whisk in flour; cook 30 seconds to one minute. Whisk in broth and next 5 ingredients. Cook 2-3 minutes or until thickened. Note: Sauce won't be real thick. More like a thick soup. But this sauce smells so yummy.

Stir in shrimp and spinach.

And cook until spinach is slightly wilted.

Serve immediately over grits.

I serve mine in a casserole dish, family-style, but you can serve in individual portions just as easily. This dish doesn't take me more than 30 minutes to make, providing I have all of my ingredients within easy reach, which makes for a quick meal. And quick is always a good thing.

What are some of your favorite quick dishes?

Three time Carol Award finalist Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she's not writing, she enjoys cooking and spending time with her grandchildren. Learn more a mindyobenhaus.com. 

Cheese Grits Casserole

I wanted to re-share this post because it's a typical casserole in our household at holidays. Enjoy!

Missy Tippens

I've got a good southern recipe for you today! For those of you who've said in the past that you can't even buy grits at your grocery store (and I'm sad about that!)...well, you need to order some online! You need to try this. I served it for Easter lunch.

I based my recipe on one from Trisha Yearwood. Click here for the original, which is a video of her making Garlic Grits Casserole. I watched it and jotted all the ingredients. :) Then I modified it because I wanted to double the recipe--and while I was making my decision about how much cheese to buy, someone grabbed the last two packages!! (I think it was a woman I had just been talking to who probably overheard me tell my husband that the cheese was buy one get one free!) If she hadn't already disappeared, I might have begged. LOL Instead, I came up with Plan B.

This is the doubled recipe, so it's enough to feed a crowd (probably 15-20).

9 cups salted water
2 cups Quick Grits
2 5-ounce packages of garlic herb cheese (I used Boursin)
8-ounce package extra-sharp cheddar, grated
1 stick butter + 2 TBS butter
4 eggs
1 cup milk
2 cups cornflakes cereal, crushed

Boil the water. Stir in the grits and cook until thickened. Here's the garlic herb cheese I used.

Once the grits are thickening, crumble in the cheese. Next add in the 1 stick of butter (reserve the 2 TBS for the topping).

Then add in the grated cheddar. (Trisha's recipe only called for the garlic cheese, but the casserole I grew up eating also had extra-sharp cheddar, so I chose that for doubling my recipe.)

In a bowl, whisk together the eggs and milk.

Scoop out a ladle full of the hot grits and mix with the eggs/milk to temper it. I actually tempered with 3 or 4 ladles full. Then I stirred this tempered mixture into the pot of cheese grits.

Next, pour this into a large casserole dish. Mine nearly overflowed, so I ended up pouring this into a large, greased cake pan.

Crush the cornflakes (my daughter did it in a ziplock bag). Melt the 2 TBS butter and mix into the cereal. Sprinkle this topping onto the casserole.

Bake at 350 degrees for 45 minutes or so, until bubbly throughout.

Enjoy a bit of southern tradition!

www.missytippens.com

Garlic and Cheese Grits Casserole from The Belle

Missy Tippens

I've got a good southern recipe for you today! For those of you who've said in the past that you can't even buy grits at your grocery store (and I'm sad about that!)...well, you need to order some online! You need to try this. I served it for Easter lunch.

I based my recipe on one from Trisha Yearwood. Click here for the original, which is a video of her making Garlic Grits Casserole. I watched it and jotted all the ingredients. :) Then I modified it because I wanted to double the recipe--and while I was making my decision about how much cheese to buy, someone grabbed the last two packages!! (I think it was a woman I had just been talking to who probably overheard me tell my husband that the cheese was buy one get one free!) If she hadn't already disappeared, I might have begged. LOL Instead, I came up with Plan B.

This is the doubled recipe, so it's enough to feed a crowd (probably 15-20).

9 cups salted water
2 cups Quick Grits
2 5-ounce packages of garlic herb cheese (I used Boursin)
8-ounce package extra-sharp cheddar, grated
1 stick butter + 2 TBS butter
4 eggs
1 cup milk
2 cups cornflakes cereal, crushed

Boil the water. Stir in the grits and cook until thickened. Here's the garlic herb cheese I used.

Once the grits are thickening, crumble in the cheese. Next add in the 1 stick of butter (reserve the 2 TBS for the topping).

Then add in the grated cheddar. (Trisha's recipe only called for the garlic cheese, but the casserole I grew up eating also had extra-sharp cheddar, so I chose that for doubling my recipe.)

In a bowl, whisk together the eggs and milk.

Scoop out a ladle full of the hot grits and mix with the eggs/milk to temper it. I actually tempered with 3 or 4 ladles full. Then I stirred this tempered mixture into the pot of cheese grits.

Next, pour this into a large casserole dish. Mine nearly overflowed, so I ended up pouring this into a large, greased cake pan.

Crush the cornflakes (my daughter did it in a ziplock bag). Melt the 2 TBS butter and mix into the cereal. Sprinkle this topping onto the casserole.

Bake at 350 degrees for 45 minutes or so, until bubbly throughout.

Enjoy a bit of southern tradition!

www.missytippens.com

Cheesy Grits Even a Yankee Could Love

Mindy here. Last week I shared a delicious short rib recipe (you can find that here), however, some of you who live up north recoiled at the notion of serving the meat with grits instead of potatoes. So today, I'm here to share my favorite cheesy grit recipe. One that made this former northerner who once turned her nose up at grits love them. 

I have no doubt our resident belle, Missy, could give us a long dissertation on the many ways to have grits. Like for breakfast as my husband used to eat growing up, but I prefer a more savory version. And when they're so easy to make, they make a perfect accompaniment to many a hot, comforting supper.

For these easy, cheesy grits, you will need:

• 2 1/2 cups water
• 1/2 teaspoon salt
• 2/3 cup quick-cooking grits
• 1 cup sharp/extra sharp cheddar cheese, shredded (Cracker Barrel is my favorite)
• 1/4 cup half and half
• 1/2 tablespoon butter
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• a dash of two of cayenne pepper (optional)

Start by bringing your water and salt to a boil over medium-high heat.

Whisk in grits a little bit at a time.

Once all the grits are in, reduce heat to medium-low and simmer, stirring frequently, 10 minutes, or until thickened.

Whisk in garlic powder and pepper(s).

Then stir in your shredded cheese and butter until melted.

Add the half and half...

And serve immediately.

These grits are so flavorful, you may find yourself asking the same question I did.

Why didn't I like grits?

Okay, so I still don't want them for breakfast. But a tasty rendition like this, I could eat every day.

Well, in two days it'll be four weeks since my surgery. Recovery continues, slow but sure. And the move? We're only a couple of weeks away from putting our current house on the market. Things are coming together nicely. If only we didn't have so much stuff to box up. ;-)

Now it's your turn.

What are your thoughts on grits? If you've never had them, would you be willing to give 'em a go?

Mindy Obenhaus lives in Texas with her husband and kids. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com