Recipe Oct. 1 Shrimp and Grits - ABC 33/40 - Birmingham News, Weather, Sports

Recipe Oct. 1 Shrimp and Grits

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Shrimp and Grits
makes 4 servings

the grits

6 cups water
1 1/2 tsp kosher salt
1 1/2 cups stone ground grits
3/4 cup packed fine & feathery grated asiago
{use a microplane grater… love the one from Carter M. Design}
2 Tbsp butter
freshly ground black pepper to taste

bring water & salt to a rolling boil… whisk in the grits
cook, whisking occasionally, over low-ish heat until tender
{about 30 to 40 minutes}
remove from heat & whisk in the remaining ingredients

the shrimp

6 Tbsp butter
3 small garlic cloves, pressed
1 1/2 lb {21-25 count} fresh shrimp, peeled & deveined
6 small scallions, sliced
1/4 cup chopped fresh flat-leaf parsley
the juice of a lemon
kosher salt & pepper to taste

melt butter in a large non-stick skillet over medium heat
{a sizzle-y melt is good & you should always feel confident about adjusting the heat up or down while you're cooking}
add the garlic & cook 1 minute
add the shrimp & cook 1 minute
add the remaining ingredients & cook until the shrimp are no longer pink
{about 4 minutes}
serve over the asiago grits
{adjust seasonings before serving}

good to know

stone ground grits
the process retains more corn flavor & it's more healthy utilizing the whole grain 
{try these brands that can be found at Whole Foods & many farm stands}