Our Favorite Brunch Vol. 3

My First attempt at making shrimp & grits was a huge success. I was away on vacation with a group of friends, on Martha’s Vineyard.  We were staying in my great aunt’s house, and planned to take turns cooking.  I have always loved cooking, so a chance to slow down and try a new recipe was a welcomed opportunity.  I have always been a avid reader of Essence Magazine, it’s even how I met my husband, but that’s another story for another day!  In reading Essence, I found what looked like a great recipe for shrimp and grits.  It featured creamy grits, sautéed shrimp, and was topped with fried okra, which gave a nice crunch.  The pan you see pictured below was a hit, and was empty by the end of brunch.

Over the years, I have tweaked the recipe, adding in different flavors, and removing some items.  The recipe I am sharing today is a very simple but flavorful preparation of the shrimp, and an ever so creamy preparation of the grits.  Warning! You have to be ready to put your time in, and be patient to get super creamy grits.  I have to be honest, my sister makes the best grits, and if I need grits, I generally call her.  I remember making grits for my dad and asking him how they were. His response “They’re good but they’re not Ebony’s grits.” My Sissy has shared with me how to achieve her super creamy grits, and I will share it with you in another recipe from one of Our Favorite Brunch menus.

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Shrimp & Grits

Shrimp

Ingredients

2 lbs. Shrimp peeled, deveined, with tails removed

6 slices Turkey bacon

1 Bell pepper diced

1 red onion diced

Olive oil

Salt, Pepper, Onion Powder, Garlic Powder, Cajun seasoning

Directions

1. Season shrimp.
2. Heat non stick pan on medium high heat.
3. Sautee onions until they are translucent.
4. Add in peppers and cook another few minutes.
5. Add in bacon and cook for about five minutes.
6. Add in shrimp, and cook until they are opaque about 8 minutes, being sure to stir to ensure even cooking.

Grits

Ingredients

6 cups Water

¾ cup Grits

¼ tsp Salt

½ cup Milk

Directions

1. In a heavy bottom pot, bring 3 cups of water and salt to a boil.
2. Add in grits, whisking while you add to avoid lumps.
3. Allow grits to cook on high for 5 minutes being careful not to let them burn.
4. Reduce heat to a simmer and continue to cook.
5. When grits reduce down and become thick, add 1 cup of water.
6. Repeat the above step 1-2 more times, until the desired consistency is achieved.
7. Stir in milk, and let cook for an additional 8 minutes before serving.
8. If desired, stir in butter and cheese before serving.
9. Serve hot topped, with shrimp.

In a heavy bottom pot, bring 3 cups of water and salt to a boil.

Add in grits, whisking while you add to avoid lumps.

Allow grits to cook on high for 5 minutes being careful not to let them burn.

Reduce heat to a simmer and continue to cook.

When grits reduce down and become thick, add 1 cup of water.

Repeat the above step 1-2 more times, until the desired consistency is achieved.

Stir in milk, and let cook for an additional 8 minutes before serving.

If desired, stir in butter and cheese before serving.

Serve hot topped, with shrimp.