There is very little food I miss from our time living in Knoxville, TN, which include amazing Mexican food and the grits at Puleo’s restaurant. Once in a while I get a hankering for shrimp n grits. I make my own version – which we love. It’s a pretty rich dish, but once in a while – it’s ok, right?
Maryann’s Shrimp n Grits
1 C. quick Grits (I use Quaker)
4 C. water
1/2 tsp. salt
1 C. shredded sharp cheddar
1/2 C. shredded parmesan
1 lb large shrimp
2 TBS olive oil
2 TBS butter
1 med. onion, halved and sliced long-ways
1 large clove garlic
1/2 lb. fresh green beans
1 C. white wine
1/3 head fresh parsley, rough chopped
salt and pepper to taste
1 tsp. Old Bay (optional)
In a saucepan, boil water and salt. While you wait for the water to boil, begin the shrimp. Add oil and butter to frying pan, and heat until butter is melted and bubble. Add onion, saute the the onion in the oil and butter until onions are soft – 8 min or so, add garlic and cook for 1 min to release flavor.
Add 2/3 of the chopped parsley. Stir that up and then add white wine. Cook until reduced by half, and then add the green beans. Saute this mix for 5 min or until the green beans are tender crisp.
Move everything over to the side of the pan, and turn heat to high. Add the shrimp to the empty side and cook for a 1-2 minutes per side. Mix all the ingredients together to coat the shrimp.
When the water boils, slowly add the grits and stir continuously. Lower the heat so that it’s a rolling boil. Cook grits according the package (mine are 12 minutes).
When the grits thicken to a pasty consistency, add 1 C. shredded cheese. Turn heat to low and keep stirring so the cheese melts into a gooey mess.
Plate it up! Add a serving of grits to a pasta bowl or plate, and then spoon the shrimp mix over it.