Hello friends, I'd like to introduce you to my giant bowl of shrimp and grits. Is your mouth watering right now? Don't freak out, this is a completely normal reaction. This too shall pass.
Do you ever become obsessed with looking at food pictures? I do...I search online for pictures of things I like to eat just to look at the different pictures out there on the interwebs. It is amazing how many people are taking pictures of there food these days. Millions. Billions.
Why do we now have this obession with sharing with others what we are eating? Is it because it is so good and you want everyone you know to be jealous? Or is it a catalogue of good eats that you are going to try and recreate in your own kitchen. Or if you made it in your own kitchen it is as open invite for friends to stop over and join you?
We all have our reasons...and just because here are a few of mine.
Stone Ground Grits (Left) Unsalted Butter (Right)
Bowl (bottom) Grits (middle) Shrimp and Collards (top) Lemon (very top)
Are you getting exciting about the next time you might have shrimp and grits yet? Or just the next time you will have shrimp? Or the next or maybe rather first time you will have grits. I am surprised to find how many people have not tried grits. I suppose that is because I do not live in the south.
If you are missing the south and specifically New Orleans like me you should perhaps whip up some shrimp and grits for dinner tonight. I normally would love to have a side of fried green tomatoes with this dish but alas no green tomatoes were found so I couldn't do just that. No worries though this dish holds up completely on it's own. Have a Big Easy kind of day!!!
1 cup yellow stone ground grits
3 Tbls butter
3 cups water
1 cup milk
salt and pepper
1/4 cup grated Parmesan cheese
3/4 cup sharp cheddar cheese
1/4 cup finely chopped red bell pepper
2 leaves of collards, removed from stem and finely chopped
1 pound jumbo shrimp, peeled and deveined
1 Tbls Emeril's Essence Seasoning
2 Tbls bacon grease (take about 6 slices of bacon and fry)
lemon twirl for garnish
Bring the water and milk to a boil. Season with a little salt and pepper then whisk in the grits. Bring heat down to low and cook grits for approximately 15 minutes, stirring occasionally. Remove grist from heat and add in the butter and cheeses. Cover the grits until you are ready to use.
Wash and then pat dry the shrimp and season with essence then set aside. Heat bacon grease in a skillet over medium high heat. Add the shrimp to skillet and cook until nice and pink.
Remove the shrimp from the skillet and set aside. Now add in your collard greens and cook until nice and tender. Add in the bell pepper and season with a little salt and pepper. Cook for about 2 minutes more then add the shrimp back in. Toss gently to combine.
Take a bowl and spoon in some of the grits and then top with the shrimp and collards mixture. Garnish with a fresh lemon twirl.
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