Anyway, the only issue I had with my whole shrimp and grits/comfort food thing is that I like to eat all forms of comfort food with a spoon. Ideally out of a Peter Rabbit bowl, but the spoon is vital. And with all my other forms of shrimp and grits, a knife and fork are required to spear the shrimp and cut it into bite sized pieces. That’s when I got the brainstorm.
What if I cooked up the shrimp with some Old Bay, cooled them down a little and gave them a rough chop into bite-sized pieces? What if I then stirred them into the cooked grits so that every bite of the grits had a little bit of shrimp in it? What if I also added cheese to the grits just to send them over the edge into grits comfort food perfection?
- I cup grits, cooked according to package directions (I like the Anson Mills variety)
- 3 tablespoons butter
- ½ cup shredded cheddar cheese
- 8 large shrimp, peeled and deveined
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Cook the grits according to package directions.
- While the grits are cooking, bring a medium pot of water to a simmer. Add the Old Bay and shrimp and cook just until the shrimp are cooked through, about 5 minutes.
- Drain the shrimp and roughly chop them into bite sized pieces. Set aside until grits are done.
- When grits are done, stir in butter and cheese until both are melted. Season to taste with salt.
- Stir in chopped shrimp. Ladle into warmed bowls and grind some pepper on top. Serve at once.