Shrimp with Cheese and Corn Grits

On a rainy Houston day, there's not much to do but stay inside until it clears up! Not wanting ramen, mac n cheese, or soup like I usually do when such weather rears its ugly head, I decided on something a little more festive. Let me start by saying I am just in love with grits. When they are cooked just the right way they are creamy and oh-so-gooey. Shrimp and grits is a traditional southern dish that combines the taste of sea and starch in a great way. A couple of dashes of Old Bay seasoning and this dish is good to go! 

Ingredients:


Serves 1


5 16/20 shrimp, peeled, deveined, thawed and shelled completely
1/4 cup canned corn (or frozen corn cooked in microwave)
2 pinches of parmesan cheese
1 tsp Old Bay Seasoning
pinches of salt and black pepper
dried chives for garnish (alternatively chopped fresh green onion)
1 tbsp olive oil
1 tsp butter (salted)
Package single serving instant grits, butter flavor (Quaker)
Milk

• Place shrimp in shallow plate. Pat dry with paper towel then sprinkle with salt, pepper, and 1/2 tsp of Old Bay. Coat both sides, set aside.

• Combine milk and grits and cook as package directions in microwave.

• Meanwhile, heat up nonstick frying pan medium heat. Add oil. Ad shrimp and cook evenly on both sides until the shrimp are white and firm throughout. About 2 minutes on each side. Add more time if necessary.

• While shrimp cook, remove grits from microwave and add corn, pepper, butter, and 1/2 tsp Old Bay. Mix well. Salt to taste. Set aside.

• When shrimps are cooked through, arrange in circle of four with fifth in center. Garnish with a pinch of dried chives.

I hope you enjoy the shrimp-y goodness! This can easily be multiplied by using large boxed quick grits.