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Shrimp and Grits

 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!


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