I can’t even with this dish.
It’s not my typical Monday dish but it is soooo now a Monday dish. I am begging for one more day of weekend so I’m just going to pretend today is it while I’m waist deep in boxes and throwing tantrums because I can’t find my 1. favorite whisk, 2. felicity DVD set, 3. neon pink nail polish and 4. all of the above. At least I can pretend it’s still the weekend food wise.
Let’s do it!
Apparently right now I want all the seafood in the world. Salmon salads, mussels and lobster corn chowder are the things I’m seeing in my dreams right now.
And just look at those butter bubbles! I practically want a straw.
With how obviously freaking weird my tastebuds are at the moment, this was a welcomed change. It sounded like the best thing ever in the universe and well… it kinda was. Shrimp and grits isn’t a meal I gravitate towards often but something in the air was just begging for it. It’s one of Eddie’s favoritest of the favoritest things.
The only thing he requested in the grits was… more butter. For real.
We’re talking about the guy that wouldn’t eat white bread Saturday morning but wanted a whole stick of butter added to the grits. #compromise
So. This shrimp is so simple but SO good. The spices have so much flavor, lots of butter browns as it cooks and you stir some flecks of garlic in at the end to top it all off. I can fathom eating it with everything – it is that good. I probably it. It’s def our new favorite way to eat these curly little shrimp.
I cheated and used some quick cooking grits… I KNOW. You southerners are probably staring me down with disgust right now. I’m a hypocrite, I won’t use instant oats but I’ll use semi-instant grits. But when you add enough cheese to something, it always works. Right right? These grits take mere minutes and then you whisk in piles and piles and grated gouda. The GOOD gouda.
EAT IT UP.
Yield: serves 2 to 4
Total Time: 35 minutes
4 cups low-sodium chicken stock
1 cup quick-cooking grits (I like the quaker 5 minute grits, but you can definitely use the stone ground if you're a grit purist! - just follow the directions they come with.)
8 ounces gouda cheese, freshly grated
2 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon pepper
2 ears grilled sweet corn, cut from the cob
2 tablespoons freshly snipped chives
1 pound raw peeled and deveined shrimp (I like the larger grilling shrimp)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
1/4 teaspoon ground cumin
4 tablespoons unsalted butter
2 garlic cloves, finely minced or pressed
Bring the stock to a boil in a medium saucepan. Once boiling, add the grits and whisk constantly until they are fully mixed into the stock, about a minute or two. Reduce the heat to low and cover, stirring once or twice more, until the grits are thicker and creamy, about 5 minutes. Stir in the grated cheese, salt and pepper. Taste and season more if desired - this will depend on the salt in your stock and cheese.
Pat the shrimp completely dry with paper towels. Once it's dry, season it with the salt, pepper, paprika, chili powder and cumin. Heat a large skillet over medium-high heat and add the butter. Once it's melted and begins to sizzle, add the shrimp in batches (don't overcrowd it!) and cook on both sides until pink. The butter will brown as the shrimp cooks and you can whisk it occasionally to prevent it from burning. When the shrimp is finished, stir in the garlic (I stir a little in each batche of the shrimp) and cook for a second then place the shrimp on a plate. Repeat.
To serve the grits, spoon them into a bowl and add the shrimp on top. I like to drizzle any of the butter in the pan on top too. Cover with spoonfuls of grilled corn (you can toss it in butter, salt and pepper!) and a sprinkling of chives. Eat immediately.