Shrimp and Cheesy Grits - Home Cooked Recipe 68

I have fully embrace southern cooking! We never ate things like collards or black eyed peas or grits when I was growing up in NY.  And now I make and enjoy them with gusto!  I have made grits several times before, but never how I have for this recipe.  And guess what?  It was super easy!  The shrimp is also fast and simple to prepare.  Try this recipe soon!

Shrimp and Cheesy Grits

Ingredients:

• 4 cups water
• 1 cup quick cooking grits (I used Quaker, do NOT use instant grits)
• salt and pepper
• garlic powder
• 4 oz shredded cheddar (I actually used a cheddar mix from Sargent
• 2 oz grated parmesan
• 8 tbs butter, divided
• 1 lb shrimp, shelled and deveined
• chili powder
• cayenne
• 2 cloves fresh garlic, minced finely
• fresh lemon slices

***optional: cook grits in chicken broth instead of water for more flavor - although mine were PLENTY flavorful! you can omit garlic powder from grits if you think the garlic in the shrimp is enough.  you can also use cajun spice in place of cayenne and chili powder when seasoning shrimp.***

Directions:
Preheat oven broiler.
Rinse and dry shrimp well.  Season with a dash of chili powder, dash of cayenne, and salt and pepper.  Melt 6 tbs of butter, add minced garlic and let simmer 5 minutes.  Toss seasoned shrimp with butter and put in a baking dish.  Broil for 10 minutes.
Meanwhile, bring water to a boil.  Season with salt (about a teaspoon), and a dash of garlic powder.  When boiling, whisk in grits and turn heat to medium low.  Allow grits to cook about 10 minutes.  Remove from heat and stir in remaining 2 tbs butter.  When butter is fully incorporated, add in cheeses and mix well.
Place a bed of grits on plate, and top with shrimp (and some butter from baking dish!).  Squeeze some lemon on if desired.  
Enjoy!

Simply Sides 17 - Cheesy Garlic Grits Casserole

If you have never had grits before, you're missing out.  Now when I say this, I say it with the disclaimer that grits must be prepared properly.  Cooked and seasoned with care and love.  I never ate grits until I was in my 30's.  First, I grew up in NY as a child where grits aren't as common as they are in the South, and second, the idea never appealed to me.  But now that I am older and more open to culinary adventures, I have discovered all sorts of yummy delights.
This casserole is based on a recipe from Paula Deen and it is delicious!  I spice it up with extra black pepper and a dash of cayenne.  I have also toyed with the idea of adding some cripsy bacon bits to it, and next time I make it I think I'll do just that.  This is a great dish as a side, especially with something like shrimp (as in shrimp and grits).  It's also a great main dish for breakfast.  And frankly, I just like to snack on it too.

Cheesy Garlic Grits Casserole

Ingredients:

• 2 cups regular grits (do NOT use instant)
• 6 cups chicken broth
• salt and pepper (extra black pepper if you like it)
• dash of cayenne (can be omitted)
• 1 tbs garlic powder
• 16 oz shredded cheddar
• 4 eggs, whisked
• 1/2 cup milk
• 1 stick butter, sliced 

Directions:
Preheat oven to 350. Grease 4 quart casserole dish.
Bring chicken broth and seasonings (salt, pepper, cayenne, garlic) to a boil.  Add grits, stir well, reduce heat to medium low.  Let simmer for 10 minutes.  Add in milk, and 3/4 (12oz) of cheese.  Stir until well combined.  Add butter and eggs.  Whisk for a couple of minutes until everything is well incorporated.  Pour into greased baking dish.  Top with remaining cheddar.  Bake for 45 minutes.
Enjoy!