A healthy recipe makeover of classic shrimp and grits
If you’ve ever visited the South, you’ve surely had a chance to enjoy this classic comfort food favorite. (If not, come on back down!) Shrimp and Grits are the classic southern dish that are uniquely special enough for a wedding or holiday brunch, but easy enough for a weeknight family meal.
I love this dish for so many reason, but mostly because it’s the perfect pairing of spicy, creamy comfort food. The key is to make sure your grits are thick and salted (not “salty” but the hallmark of a good southern bowl of grits is that they be thick and well seasoned.) The recipe below goes easy on the hot sauce, even at 3 tablespoons. But if you like yours extra spicy, feel free to use more.
Here’s how easy it is to have this dish on your table tonight
2 1/4 cups water
2/3 cup dry quick cooking grits (not instant)
1 1/4 teaspoons Kosher salt
1/2 cup milk
3 tablespoons butter, divided
1 tablespoon olive oil
1/4 teaspoon dried oregano
Pinch of red pepper flakes
Juice of 1 lemon
2 to 3 tablespoons hot sauce
1/4 teaspoon Kosher salt
12 ounces medium-size shrimp, peeled and deveined
Combine water, grits and salt in a medium saucepan.
Bring to a boil over medium-high heat; reduce heat and simmer 5 minutes.
Stir in milk and 1 tablespoon butter. Continue cooking an additional 1 to 2 minutes or until thickened.
Combine remaining butter and next 6 ingredients (through salt) in a large non-stick skillet; bring to a boil.
Add shrimp, and cook 3 to 5 minutes, stirring occasionally, or until shrimp are done.