It’s Ben this time. Katie asked if I would talk about shrimp and grits, because it’s now among the things (like hot dogs and quiche) on my list of “tasty things for men.” The list was jokingly created because I was trying to explain to Katie and her friend Emma why I loved burritos so much, and the only thing that came out was “I guess men just like tasty things.”
We only recently discovered shrimp and grits. Our friend Erin introduced us to cheesy grits at Peaches in Brooklyn a few months ago, and we’ve been hooked ever since. I started trying to make them, and I’ve been experimenting with coarseness, toppings and levels of spice. Katie and I tried tons of toppings and pineapple was the one we liked best so far, but peach slices cooked in balsamic vinegar were also good!
Shrimp and Grits
- For 2 servings:
- 2 Tbsp vegetable oil
- 20 medium shrimp, defrosted, peeled
- 1 Tbsp paprika
- 1 Tbsp powdered garlic
- 1 cup pineapple, peeled, cut in bite-size chunks
- 1 tsp red pepper flakes (optional)
- 1 cup whole milk
- 1 cup water
- 1/2 tsp salt
- 1/2 cup coarse ground cornmeal
- 2 Tbsp unsalted butter
- 2 ounces cheddar, shredded
1. Heat up 1 Tbsp of oil in a medium frying pan, add shrimp, sprinkle with paprika and garlic. Cook on both sides until opaque throughout, 2 to 3 minutes, stirring frequently. Move the cooked shrimp to a bowl.
2.Grease the pan with another Tbsp of oil, add pineapple, and red pepper flakes if desired. Fry until brown on each side and soft. Remove from the heat.
3. Bring milk, water and salt to boil in a medium, heavy-bottomed pot.
4. Gradually add cornmeal while continually whisking.
5. Decrease the heat to low and cover, frequently uncovering and whisking. Cook for 20 minutes or until grits are creamy.
6. Remove from the heat, add butter and cheese, whisk to combine.
7. To serve, place hot grits on the plate, top with shrimp and pineapple. Enjoy!