I don't know what to do with myself. After school activities are in full swing now, and Mondays is karate day. The beauty of karate day is that our oldest takes karate at school. Which means no rushing to the car pool line and then rushing somewhere else (it also means his poor little brother is stuck in aftercare for a while longer, but an extra hour of playground time never hurt a kid). Which also means I have an entire extra hour on Mondays to do something incredibly productive, like write a blog post.
When I was in Atlanta last week (and DH and the kids were eating bagels for dinner), Atlanta Mom and I made this shrimp and grits recipe. Let me just say, I am a total and complete shrimp and grits snob. It's amazing how many people get it flat out wrong, and try to turn it into something fancy. But leave it to Paula Deen, she of Savannah fame, to get it just right. This is the perfect shrimp and grits recipe, quite possibly the best I've ever had. Sorry no picture - we inhaled it so fast no one thought to document it.
Shrimp and Creamy Cheddar Grits
6 slices bacon, cooked and chopped (might want to make it 7 slices if you can't help yourself from snacking on it once it's sitting there on the counter, all chopped and tantalizing...)
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
2 cloves garlic, minced
1 tablespoon Creole seasoning (Atlanta Mom got Paula's recommended Tony Chachere's Creole Seasoning, and it had some serious kick to it. We decided we might dial this back a bit next time.)
1/2 cup dry white wine (Whatever you're drinking that night)
1 pound large fresh shrimp, peeled and deveined (wild caught, not farmed!)
2 tablespoons minced fresh chives (I think we left these off. We didn't miss them.)
Creamy cheddar grits (recipe follows)
Cook your bacon, set aside. Once it cools, chop it up and force yourself not to just eat it then and there. Drain the pain, leaving about 1-2 tablespoons of the bacon drippings in the pan. Add peppers, garlic, and Creole seasoning, and cook 2 minutes. Add wine, cook 2 more minutes. Make sure heat is on medium-high, and add the shrimp until pink and firm. Do not over cook! They should take about 2-3 minutes to cook. Remove from heat, stir in lemon juice and chives. Serve over cheddar grits and sprinkle with the bacon. Delish!
Cheddar grits
32 ounces chicken broth (either a box of Kitchen Basics, or your own homemade, if you have it)
1 cup water
1 cup stone ground white grits (All Southern cooks have their favorites; I love Bob's Red Mill Grits) (Do not use instant or any kind that are not stone ground.)
1 cup half and half
1 1/2 cups shredded extra sharp white cheddar cheese
3 tablespoons butter
1/4 teaspoon ground pepper (Paula calls for white pepper, which is very popular when you use the white cheddar cheese with the grits, but I don't think it makes a bit of difference in cooking and wouldn't buy some just for this. Regular black pepper is fine.)
In a medium saucepan, combine chicken broth and water, bring to a boil. Add grits, stir until combined. Return to a boil, then reduce heat and simmer, stirring frequently for an hour. Stir in half-and-half, cook for 45 minutes or until desired consistency. Remove from heat, add cheese, butter, and pepper. Stir well. Ladle into bowls, top with the shrimp, and ENJOY.
