Since we moved to Virginia, we’ve had access to fresh seafood that we didn’t have in Arkansas. So many places have seafood counters with fresh fish & someone’s locally caught fish. The week that I made this, Harris Teeter had fresh shrimp on special, at a price that was cheaper than the bagged & frozen stuff.
I’ve made shrimp & grits three times now. The first two were okay. Nothing amazing, but it was okay. The third time was definitely the charm. Everything about this was excellent. The sauce wasn’t overpowering and the use of stone ground grits instead of the regular Quaker grits I’ve had my whole life made a HUGE difference.
The asparagus is optional, but sauteed asparagus alongside the shrimp & grits was absolutely delicious. Next time I may even chop it in bite sized pieces and add it to the shrimp mixture.
Shrimp & Grits
(Inspired by this recipe.)
- 1 lb. of shrimp
- 1 C. of chopped tomatoes
- 1 C. of baby spinach leaves, packed
- 1 onion; chopped
- 3 slices of bacon; chopped
- 2 cloves of garlic; minced
- 1/2 C. of white wine
- For grits: figure out how many servings you need and cook according to package directions. Add 1 ounce of goat cheese per serving when cooked.
- Prepare the grits according to package instructions (stone ground grits take about 45 minutes, so definitely start these first).
- Saute the bacon over medium-high heat until it’s browned and beginning to get crispy. Remove it with a slotted spoon to a paper towel to drain. Remove all but 1 T. of the bacon fat.
- Add the chopped onion to the bacon fat and cook until tender, about 5-7 minutes.
- When the onion is tender, add the garlic, shrimp, spinach & the chopped tomato. When the shrimp is cooked, the spinach is wilted add the wine to the pan. Let the sauce simmer for a few minutes until some of the liquid has cooked off.
- When the grits are finished cooking, stir in some goat cheese, butter and season with salt & pepper. Top the grits with a serving of the shrimp mixture.