I made a very special breakfast for mine and Brad’s one year anniversary on Sunday.
I made shrimp and grits.
Now, I know all of you weren’t raised in the South on such southern delicacies, so we’ll begin this recipe with a little lesson in grits.
Grits are a food of Native American origin common in the Southern United States and mainly eaten at breakfast. They consist of coarsely ground corn, or sometimes hominy, in which case they are referred to as hominy grits. They are also sometimes calledsofkee or sofkey from the Muskogee (Creek) language word. Grits are similar to other thick maize-based porridges from around the world, such as polenta, or the thinner farina. (source)
Brad used to think he didn’t like grits. But after cooking shrimp and grits for him one morning several years ago, he changed his tune.
Grits are typically cooked with a lot of butter. That’s how my grandmother does it. However, my grits are different. Instead of butter, I use two different types of cheese and a lot of different spices to give it more of a complex flavor.
I use a 1:3 ratio of grits to liquid when making grits. For every cup, I use three cups of vegetable stock. You can use water too, but I think stock adds a better flavor.
Once the grits have almost completely absorbed the liquid (15-20 minutes later), I add my spices and the cheese.
I like to pan sear my shrimp in just a tiny bit of extra virgin olive oil and sea salt, rather than boil them.
Not ready
Ready
A little shredded pecorino on top is the finishing touch.
Shrimp and Cheese Grits (serves 3)
1 cup grits
3 cups vegetable stock
3/4 pound shrimp, shell’s removed
1/2 tsp. garlic powder
1/4 tsp. cumin
1/4 tsp. yellow curry
1/4 tsp. ground coriander seed
1/4 tsp. onion powder
1 tsp. sea salt
fresh ground pepper
1/4 cup shredded mozzarella
1/4 cup grated pecorino
1 tsp. extra virgin olive oil
Bring stock and grits to a boil, lower heat and allow to simmer for about 15 minutes, stirring periodically. Add spices, mozzarella, and 2 Tbsp. pecorino. Stir and allow grits to cook until liquid is fully absorbed.
Saute shrimp in 1 tsp. extra virgin olive oil on medium heat. Sprinkle generously with sea salt. Cook 2-3 minutes, then flip, cooking an additional 2-3 minutes or until shrimp is fully pink.
Spoon grits into bowls and top each with 1/3 of the shrimp. Sprinkle remaining 2 Tbsp. pecorino on top of each dish.
Serve and enjoy!
Enjoy with a delicious and spicy homemade bloody mary.
Another recipe for another time. 🙂
What’s your idea of a “special” breakfast?