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New Meal Monday: Shrimp & Grits

April 17, 2017

So, I've written quite a bit in some other posts about the fact that my wife doesn't meat, and that in spite of my protests, this has opened up a world of meatless meals that have unexpectedly improved my life.  One area I haven't touched on is that, due to an allergy, she also doesn't eat shellfish.  Since this isn't a choice she's making, I try not to complain about it. (I do complain about it...but I try not to).  
I grew up in coastal town and spent many summer nights enjoying various dishes involving delicious fresh seafood.  I love crab, lobster, shrimp, you name it, but these things rarely find their way into our home.  Except when my wife goes out of town...
Of course I miss her terribly when she's gone, its also an opportunity to catch up on some of some things I can't make when she's around.  A couple years ago I saw a recipe in a magazine for Shrimp & Grits and I have been waiting for an opportunity to give it a try! Seriously, delicious shrimp mixed in with creamy, cheddar-y, grits...it sounds like heaven.  So this was inspired by a magazine that was a collection of one-skillet meals, that I took a couple creative liberties with including the addition some Teeny Tiny Spice Adobo to add a little extra pop (although...that doesn't make or break the meal so if you don't have it, don't worry too much!).
This dish serves 4-5 people, and while I enjoyed this for dinner, it could technically be served for any meal of the day!  

What you'll need:

  • 2 Tbsp Unsalted Butter
  • 1 Yellow Onion diced
  • 1 tsp salt
  • 2 minced cloves garlic
  • 1 tsp minced canned chipotle chile in adobo sauce
  • 3.5 Cups water
  • 1/2 Cup heavy cream
  • 1 Cup old-fashioned grits
  • 1.5 Cups shredded cheddar cheese (recommend Cabot Extra Sharp)
  • 3 Large Eggs beaten
  • 1/4 teaspoon pepper
  • 2 diced green onions
  • 1.5 lbs extra large shrimp, peeled/deveined
  • (Optional: if you'd like a little extra heat)1/2 tsp Teeny Tiny Spice Co. Oaxacan Adobo 

How you'll do it:

  1. Position rack in middle of oven and pre-heat to 450
  2. Melt butter on medium, in 12" oven-safe skillet. Add Onion and salt and cook till soft (about 5 minutes), stirring occasionally
  3. Stir in garlic & chile, cook for about 30 seconds.
  4. Stir in water and cream and increase heat to medium-high and bring to a boil.
  5. Slowly whisk in grits, reduce heat to low and cook for about 15 min (until grits are thick and creamy), whisking frequently. 
  6. Remove from heat, whisk in cheddar, eggs, pepper, and adobo. 
  7. Place shrimp on sides on top of grits, pressing shrimp down so about 1/2 of each shrimp is submerged in grits. Spread green onion over the top
  8. Place skillet in oven and bake for about 15 min, or until shrimp is cooked through. (Let cool for about 10-15 min before serving).
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