R A I S E D O N G R I T S
grits are high on my list of comfort foods.
one of my favorite things to eat growing up and still today is fried eggs and grits.
there are a lot of great producers nowadays: Bob’s Red Mill, Anson Mills, Professor Torberts, to name a few.
personally, i’m a big fan of Professor Torbert’s Orange Grits. they’re very rich in flavor, have awesome texture, + i love their story.
SHRIMP + GRITS
serves 2
10-12 medium sized shrimp, peeled and deveined
glug of white wine
1 tbsp sweet paprika
1 tsp Cayenne pepper
1 tbsp butter
pinch of salt
1/4 cup yellow onion diced
1 clove garlic sliced thinly
For the grits:
follow the instructions on the package.
however, you’ll want to add a half a cup of cheddar, parmigiano reggiano, or if you’re luck enough to have some pimento cheese laying around - my god - use two or three tablespoons of that. plus a healthy knob of butter to taste
Grits love cheese + butter. taste and season to your liking.
set aside and cook your shrimp
in a skillet bring butter to a sizzle
add onion, garlic, paprika, cayenne, cook until onion is translucent.
deglaze with white wine and reduce by half.
add shrimp to high heat and cook for 3-5 minutes.
plate on top of grits - garnish with green onion, parsley, crack or two of black pepper, and a drizzle of olive oil.