Lately I have been craving Southern food. Partially because of the Seattle Met- Hot Breakfast Spots issue which wrote about chicken and waffles, partially because I tried Bitterroot's cheesy grits and participial because of my friend, Miss K made shrimp and grits one time and I fell in love with them. It took me a while to find grits at the grocery store and finally I found Bob's Red Mill corn grits at QFC.
Cheesy Grits:
Ingredients
*1 cup grits
*1 1/2 teaspoons salt
*2 large egg
*1/2 stick butter, cut up
*1 1/2 Cheddar cheese
*2 gloves garlic, finely chopped
*Dash of cayenne pepper
Direction
1) Preheat the oven to 350F
2) In a medium saucepan, bring 3 cups water to a boil. Slowly whisk in the grits and salt. Whisk constantly for 1 minute. Reduce the heat, cover and cook for 5 mins, or until the grits are thick and creamy.
3) In a small bowl, lightly beat eggs. Take about 1 tablespoon of the hot cooked grits and whisk it into the eggs. Stir the warmed eggs back into the pan of grits and stir well to combine. Stir in the butter, cheese, garlic, and cayenne pepper.
4) Spoon the mixture into a 2 quart baking dish. Bake for 45 minutes. Top with extra grated cheese in the last 5 minutes of baking.
Shrimp:
Ingredients
*1 pound shrimp, peeled and deveined
*1 teaspoon oil
*1 cup thinly sliced green onions, white and green parts
*1 large garlic clove, minced
*4 teaspoons fresh lemon juice
*2 tablespoons chopped fresh parsley
Direction
1) Rinse the shrimp and pat dry.
2) Heat saucepan and add oil. Add garlic and stir for 1 minute. Add the shrimp and saute over medium
heat just until they turn pink, about 3 minutes.
Immediately add the lemon juice, parsley, and green onions.
Remove the saucepan from the heat.
