I’m a recent shrimp and grits fiend.
Even though I’m Southern, tried and true, I hadn’t ever eaten shrimp and grits until
about a month ago.
Let me tell you. Life-changing experience right there.
Much like these.
The corn adds a zippy, crisp sweetness to the perfectly savory cheese grits.
One of my cardinal rules of life is Just Add Corn.
Seriously, it makes everything better.
shrimp and grits, pasta, ice cream.
Just kidding about that last one. Actually, no, I just haven’t tried it. Yet.
But corn pairs amazingly with my favorite cheese grits
which are about to become your favorites.
Using ricotta cheese in these grits really adds a whole new level to the
awesomeness that is cheese grits. They become inhalable.
I’ve actually shared the recipe before, but my photography skillz have gotten
a teensy bit better since my iPad days, so I thought I’d do my step-by-step business.
Also, some of y’all are about to freak out because this recipe uses (gasp)
processed cheese. I’m sorry. When I find some cheese that tastes as good in my
cheese grits as Velveeta, I’ll stop using it.
So let’s start with it.
Cube the Velveeta. Cube the butter. And melt in the microwave for 20-30 seconds.
Stir, stir, stir.
Fold in the ricotta cheese.
For zee grits, cook ‘em up.
And add a mixture of 2 eggs plus enough milk to make one cup, and stir.
Look at those precious little hands!
Add to cheese mixture.
Stir in salt and hot sauce.
And bake at 350 for an hour.
Mmm. My favorite.
For the shrimp end of the spectrum, first you’ll want to fry some bacon.
Remove bacon, but save the fat. Saute your shrimp.
And add in corn and seasoning.
And green onions.
Um. Can I get a bowl of that?
Shrimp and Grits with Corn + Bacon
1 cup quick-cook grits
3 cups water
about 1/2 cup milk
8 tablespoons (1/2 cup) Velveeta cheese with 2% milk
3/4 cup ricotta cheese
2 tablespoons light butter
1/2 teaspoon sea salt
a few dashes of hot sauce
2 strips of bacon, chopped
1 lb shrimp, shells removed; I used frozen cooked to save time, but I recommend raw
2 ears of corn, cut from the cob
2 green onions, chopped
1/2 teaspoon seafood seasoning (I used Seafood Magic)
1/2 teaspoon Tony’s Cajun seasoning
For the Grits:
1. Preheat oven to 350 degrees. Cook grits according to directions.
2. Cube butter and Velveeta. Microwave to melt in a casserole dish for about 25-30 seconds. Stir to combine. Fold in ricotta cheese.
3. Crack two eggs in a one-cup measuring cup, and fill to the one-cup mark with milk. Whisk together and add to cooked grits. Add grits mixture to cheese mixture. Stir in salt and a few dashes of hot sauce. Bake at 350 for an hour or until the casserole reaches 160 degrees and is cooked throughout.
For the Shrimp Saute:
1. Fry chopped bacon in a skillet. Remove the bacon, but leave the fat for sauteing.
2. Saute the shrimp for 8 minutes over medium heat. (for raw) or according to frozen package directions, until they’re pretty in pink. Add in the corn and saute for 30 seconds.
3. Lower heat, and add in bacon and green onions. Serve over grits.
Doesn’t this plate just scream “Hey, y’all!”?
That’s what I thought.
I’m linking up this recipe with Karly at wwww.bunsinmyoven.com. For her weekly segment What’s Cookin’ Wednesday! You should totally check out her site. Yesterday she posted these donuts!