I have to admit it. I absolutely love shrimp. Whether it is served cold with cocktail sauce or incorporated into a pasta dish, shrimp is always delicious. It was also my grandmother’s favorite seafood to cook. She made so many wonderful dishes that incorporated shrimp as an ingredient, I couldn’t help but fall in love with the tasty morsel, even as a small child. Although there are so many of my grandmother’s shrimp recipes to choose from, my favorite had to be spicy shrimp and grits. The dish tends to have a specific smell when cooked, and whenever I caught a whiff of that smell, my mouth immediately started to water. If you make this spicy soul food dish for your family, I’m sure it will have the same, wonderful affect.
Spicy Shrimp and Grits
It wasn’t uncommon for my grandmother to make us fish for breakfast. As a matter of fact, we had fish and biscuits often. However, there were also times that my grandmother would substitute conventional dinner starches like rice and potatoes for grits, a popular breakfast favorite. This dish, which has been a favorite of mine since I can remember, pairs buttery grits with spicy, juicy chopped shrimp, and is a wonderful snack or side dish. To make spicy shrimp and grits, you’ll need: 8 cups of water, 1/8 teaspoon of salt, 2 cups of grits, 2 pounds of shelled jumbo shrimp, 1 tablespoon of crushed garlic, 2 teaspoons of cayenne pepper, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1/2 teaspoon of paprika, 1/4 cup of canola oil, and 5 tablespoons of butter.
First, start by making the grits. Bring the 8 cups of water to a boil in a large saucepan over high heat. Then, add the grits, pouring them into the pot steadily while stirring constantly. Then reduce the heat to medium-low, cover the pot, and let the grits simmer for about 12 minutes. When the grits are fully cooked, remove the pot from the heat, stir the grits, recover the pot and set it aside to keep the grits warm while you are preparing the shrimp.
Next, combine the shrimp, garlic, cayenne pepper, oregano, thyme, paprika, and seasoned salt in a large bowl, tossing the ingredients frequently to coat the shrimp completely. Then, heat the canola oil, and butter in a large sauté pan over high medium-high heat. Then add the seasoned shrimp and sauté them, tossing the shrimp frequently until they are slightly pink. Be careful not to overcook them; they burn easily. Then, remove the shrimp from the pan and let them cool for a bit before chopping them. When the shrimp a cooled, dice them to a size that suits your taste and add the shrimp and oil-butter sauce to the pot containing the grits. Stir the ingredients until they are well mixed, spoon the grits onto a plate with the rest of your meal, and enjoy.
