And I am back.
I thought I was going to attempt my hand at Stir-Fried Chinese Egg Noodles with Shrimp and Asian Greens for supper tonight. I had already thawed out a pound of shrimp. And in keeping with Mother Hubbard I went to the pantry cupboard to search out some Chinese Egg Noodles.
Well staring me right in the face was a box of Quaker Quick Grits and right beside was a bag of Aunt Jemima Old Fashioned Grits. I had bought both at some point when I thought I would be somewhat adventurous. I think that I have tried to cook grits about twice in my life.
It then hit me, as I heard my sister softly challenging me, (from about 600 miles away), to try my hand at some Shrimp and Grits. Why the hell not? I thought I would try something a bit different from my go-to Asian stir-fry.
Of course I went on line and I did a “Shrimp and Grits recipe” search. Results tendered equaled 527,000 possibilities.
I read through a number and did some extraneous clicking and searching and I thought that I could pull off my version of a Shrimp and Cheese Grits recipe.
My ingredients –
For the Grits – 1 cup Aunt Jemima Old Fashioned Grits, (she definitely beat out Quaker Quick Grits); 2 cups Half and Half; 2 cups Chicken Broth; 2 tablespoons butter; sea salt and freshly ground pepper; 4 ozs of White Sharp Cheddar Cheese.
For the Shrimp – I lb. Shrimp; 2 tablespoons Butter; 2 tablespoons bacon grease; 1 onion; 4 small cloves of garlic; 2 tablespoons Parsley; freshly ground pepper; and 1 teaspoon of my homemade Scotch Bonnet relish.
I cooked the grits mixture for about 18 minutes and the shrimp and ingredients for about 7.
White Cheddar Cheese Grits and Spicy Shrimp decorated with some Cherry Tomatoes.
Damn was that good. And it was so good, that I would have to say that my sister is right… damn right.
I enjoyed and Jim's gotta eat.