You can make this very complicated or you can do it very simply. I have chosen to do it very simply.
The best shrimp and grits I ever had was at my sister’s wedding on the coast of North Carolina. She had her wedding on the beach and had rented a beautiful 3 story beach house for family and friends and for her reception. Chef friends, a couple themselves, catered it and it was fabulous. Theirs was the best shrimp and grits I ever had.
Unfortunately I didn’t get the recipe so these aren’t quite as good, but I have to say this recipe that I’m going to give you is very good and very easy. Serve at a dinner party and amaze your friends.
There’s two basic things that you’re going to prepare. First you’re going to make the grits and at the same time while they’re cooking you’re going to sautee the shrimp.
To make the grits you’ll need:
1 cup unbleached organic corn grits
3 1/4 cups seafood stock
1/2-1 tsp salt adjust if the stock is salty
1 tsp garlic powder
In a med pot bring the stock to a boil, slowly add grits while stirring. Lower temperature to med low and cover. Let cook for 5 minutes. The grits should be a bit running, this is good.
While the grits are cooking prepare the shrimp. You will need:
1 pound cleaned deviened wild caught shrimp
3 scallions cut on the bias into small pieces including the green part
3 Tb grass fed butter or ghee
3 cloves fresh garlic minced
1 tsp cummin
1 1/2 tsp creole seasoning
Salt and cracked black pepper to taste
In a large skillet melt butter (if using butter add a tablespoon of avocado oil to keep butter from burning) or warm ghee. Add garlic and scallions sautee until just tender, add shrimp and seasonings. Sautee until shrimp turns pink. Remove from heat.
Serve the dish in pretty bowls or margarita glasses by placing the grits down first then top with shrimp and butter sauce.