Before Mardi Gras, I promised to give you all the recipe for my Shrimp and Grits. This is stupidly simple, and a really fast meal when I’ve forgotten to defrost anything for supper. I use frozen raw shrimp that will defrost in half an hour in a bowl of cool water, and quick cooking grits that are pretty much fool-proof.
Gather the ingredients, and do the prep work for your mis-en-place.
6 ounces raw shrimp (about 14 medium size), peeled and deveined
Sprinkle of lemon pepper
2 cups water
1/2 cup quick cooking grits
4 ounces Colby Jack cheese
1 green onion chopped
1 tablespoon butter
Prep shrimp, and cut in half crosswise into bite size pieces. Sprinkle with lemon pepper and set aside. Chop the green onion. Measure your water and grits.
Bring 2 cups of water to boil, and quickly stir in grits. Lower heat to medium, continuing to stir frequently. Cook grits about 3 minutes, or until grits begin to thicken. Add shrimp, and cook gently for 3-4 minutes until shrimp are pink and opaque, and grits are done. Don’t overcook.
Remove from heat, stir in cheese, onion and butter. Continue to gently stir until butter and cheese are melted and well incorporated.
Serve immediately. Add salt to taste at table. A fresh salad on the side makes a complete meal, and you have it on the table in under 20 minutes! I should have added just a sprinkle of cheese and a bit of green onion for garnish to make the picture prettier. But no matter, it was gone in a jiffy, too.
So there it is, fast and easy! What’s your favorite go-to quick meal from the freezer or the pantry?