My first encounter with the concept of grits was with the incomparable film, My Cousin Vinnie. My grits are not instant, but neither do they take 20 minutes, a la the testimony on the stand that helped exonerate those young men.
This whole meal comes together in about 20 minutes and is scrumptious. Shrimp are always a hit with me, spinach adds that necessary and beautiful green pop of color on top of decadent feeling cheddar grits. Yum!
3 ounces of grits
1/2 pound shrimp
2 teaspoons of seafood seasoning (Old Bay is Best!)
3 ounces of spinach
2 ounces shredded cheddar cheese
1 clove of garlic, minced
kosher salt & ground pepper
olive oil, butter
In a small saucepan, combine 2 cups water and a pinch of salt; cover and bring to a boil over high hea. Stir in grits and reduce heat to low; cook, uncovered, stirring occasionally to prevent sticking, until grains are tender, about 7 minutes.
Rinse shrimp, then pat very dry. Season all over with 1 1⁄2 teaspoons seafood seasoning.
Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add shrimp and cook, stirring occasionally, until curled and almost cooked through. Add chopped garlic and cook, stirring, until fragrant.
To skillet with shrimp, add spinach, 1⁄4 cup water, and 1 tablespoon butter; cook, stirring, until spinach is just wilted and sauce slightly thickens. Season to taste with salt and pepper.
To saucepan with grits, stir in cheese and 2 tablespoons butter until butter is melted. Season to taste with salt and pepper.
Serve cheddar grits topped with spinach and shrimp. Enjoy!