SHRIMP AND GRITS
INGREDIENTS
My Fish Dish Chesapeake Style Butter Wild Shrimp
4 oz grape tomatoes, halved
2 oz shredded cheddar cheese
5 oz corn kernels
½ cup of grits
2 green onions, chopped
2 garlic cloves, minced
1 jalapeno, chopped
olive oil
salt & pepper to taste
PREPARATION METHOD
- Start with the grits. Add water in a small sauce pot, once the water is boiling, stir in grits and a pinch of salt. Reduce heat and whisk constantly until grits are smooth. 4-6 minutes. Remove from the burner and stir in cheese and a pinch of pepper. Cover and set aside.
- Heat a non-stick skillet over medium high heat and 2 teaspoons of olive oil. Add shrimp to the hot pan and sear for 2-3 minutes, flip and cook for an additional 1-2 minutes. Transfer cooked shrimp to a plate for later.
- Return the used pan to the burner and add 2 teaspoons of olive oil. Add tomatoes, corn, the white portions of the chopped green onions, chopped jalapenos, garlic and a pinch of salt and pepper. Stir occasionally, until softened, 2-3 minutes. Add ¼ cup of water and bring to a simmer 1-2 minutes.
- Add the Chesapeake style butter and allow the sauce to thicken. Add in shrimp until warmed through 1 minute (at most). Remove the pan from the burner.
- Add your warm grits to a plate and top with your shrimp and vegetable mixture. Garnish with chopped green onions and dive in!
