shrimp & grits

We've been in the South for a while now, so I have a better idea of what grits should taste like. Why they are especially popular in the South and nowhere else is beyond me though. It's almost exactly like polenta. The only difference is that it's a coarser grind and sometimes it's made with hominy instead of corn. In the supermarkets down here, you can find all sorts of flavors and varieties. Stone-ground grits (as opposed to instant) are the most "authentic", but they take about 30 minutes to cook. Nevertheless, as I embarked on my first grits adventure, this is what I went with. The basic recipe for stone-ground grits is basically a 4:1 ratio of liquid (I used half milk, half water) to grits, along with whatever seasoning you want (butter and salt usually, though cheese makes a regular appearance too). To cook, you simply add the grits to the boiling liquid and slowly cook them till they soften up and reach the desired consistency.

Sauteed shrimp and bacon is a very popular accompaniment to grits down here, but I wanted more for this dish!! So for the shrimp, I made Acadian peppered shrimp (recipe below). It's a Cajun dish I learned to cook some time ago that I always go back to because it's easy (almost all the ingredients are likely to be in your pantry) and delicious! It's loaded with A LOT of freshly ground black pepper, herbs and plenty of butter. It's really a perfect dish to serve alongside grits. I also added a small slice of goat cheese, sauteed pea sprouts, lardons and a fried egg to the plate. Pretty darn good. Even a true southerner might agree!

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Acadian Peppered Shrimp (serves 3-4)

Ingredients

6 oz salted butter
2 cloves garlic, minced
2 tbls lemon juice
2 tbls freshly ground black pepper
1 bay leaf, finely ground in spice grinder or keep it whole and remove before eating
1/4 tsp fresh oregano, finely chopped (can sub dried)
1/4 tsp fresh rosemary, finely chopped (can sub dried)
1/4 tsp grated nutmeg
1/4 tsp salt
1/4 tsp cayenne pepper
3/4 tsp hungarian paprika
1lb shrimp (raw, shell-on, deveined)

Directions

• Combine all the ingredients except the shrimp in a saute pan and cook on medium for 15 minutes (you want to brown the butter slightly)
• Add the shrimp and cook 4-5 minutes, mixing once or twice, until all the shrimp are just pink
• Serve immediately with fresh bread, grits, or anything else to sop up the delicious butter sauce!