April was the busiest month ever and it seemed like most nights we either grabbed some fast food or ate sandwiches for dinner. On Monday night, I was craving something really good, and when I ran by the grocery store, they had frozen, pre-cooked shrimp on a BOGO sale. I grabbed a couple bags and decided to make shrimp and grits. Because I used the pre-cooked shrimp, this meal came together in less than 10 minutes and it was probably the best meal we’ve had all month.
Here’s how to make it:
- 1 bag frozen, pre-cooked shrimp, peeled and deveined (I got the kind with the tails on, which Jeff didn’t like, so next time I’ll get the kind with the tails removed)
- 1 tablespoon of your favorite Cajun seasoning
- 1 1/2 cups of water
- 1/2 cup milk
- 1/2 cup quick cook grits
- salt and pepper to taste
- 3/4 stick butter
- 1/4 cup heavy cream (plus an extra splash for the grits)
- 1/4 cup grated Parmesan cheese
- Dried or fresh chives, for garnish
- Rinse the frozen, pre-cooked shrimp under cool water in a colander to remove the ice glaze and start to thaw the shrimp. Once the shrimp are thawed and rinsed, put them in a large mixing bowl and toss with 1 tablespoon of your favorite Cajun seasoning. Set aside.
- Pour the water and milk into a medium saucepan and heat over high heat. Add 1/4 stick of butter and salt and pepper to taste (about 1 teaspoon of each).
- When the water and milk are almost boiling, add 1/2 cup of grits and whisk together well (I prefer using a flat whisk like this one). Reduce heat and simmer with the lid on for 5 – 7 minutes, stirring occasionally to keep the grits from sticking to the bottom of the pan.
- While the grits are cooking, melt 1/2 stick of butter in a medium skillet over high heat. When the butter is melted, add the shrimp and cook for about 2 minutes, until the shrimp is heated through.
- Add 1/4 cup of heavy cream to the butter and shrimp and stir well. Reduce heat and simmer until the grits are done.
- When the grits are cooked to the consistency you like, add 1/4 cup fresh grated Parmesan cheese and a dash of heavy cream to the grits and stir well.
- Scoop the grits into a bowl and top with the shrimp. Pour the sauce over the shrimp and grits and garnish with dried or fresh chives.
I served this with store-bought Texas toast, and it was really good. I just let the toast brown in the oven while I was cooking on the stovetop and everything was done and ready to plate in less than 10 minutes.