Shrimp n Grits
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?
Course Main Course
Cuisine American, Southern
- 1 cups quick grits (I use Quaker)
- 4 cups water
- 1/2 tsp salt
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded parmesan cheese
- 1 lb large raw shrimp
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium onion
- 1 large clove garlic, minced
- 1/2 lb fresh green beans
- 1 cup white wine
- 1/3 head fresh parsley, roughly chopped
- salt and pepper to taste
- 1 tsp Old Bay seasoning (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.
In a medium sauce pan, add water and salt. 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.
Keyword cheddar, grits, Knoxville, Puleos, shrimp