I am a HUGE fan of shrimp and grits!! It’s one of my favorite dishes and it works for breakfast, lunch and dinner! I decided to surprise my family with breakfast for dinner for Valentine’s Day and I wanted something different. I usually make breakfast for them once a week and they have frozen breakfast versions of my pancakes, muffins and other things during the week so I really needed to make this out of the norm. I decided on red velvet pancakes early, but the additions didn’t come to me until a friend mentioned making seafood appetizers. That made me desire shrimp and grits and so shrimp & grits it would be! Boy, was this ever a hit in my house! I tried to make enough of everything to last 7 people for two days but it was more like a day and a half LOL!
Because there would be no vegetables on the menu, I wanted to spruce up the grits a bit. I had fresh kale and spinach on hand and wanted to add one of those to the grits. I decided on spinach since it works well in most dishes and without much seasoning needed. I thought kale would have made the grits a bit too chewy for my taste. These grits turned out absolutely YUMAZING! I’m convinced it would have been just as yummy without the cheese so I’ve made them optional here. Enjoy!
- For grits:
- 6 cups chicken broth
- 2 cups water
- 1/2 tsp salt
- 2 cups quick grits
- 1/2 bunch baby spinach (about 2 cups), cleaned and dried
- 1 bunch green onions, chopped
- 1 cup sharp cheddar cheese, shredded (optional)
- For shrimp:
- 1 tbsp olive oil
- 1 1/2 tbsp garlic, minced
- 2 lb. bag of medium to large raw shrimp, shell-off and deveined
- 1 1/2 tbsp Old Bay seasoning (or other seafood seasoning)
- 2 tsp paprika
- In a dutch oven, bring broth, water and salt to a boil on high heat.
- Slowly add in grits, stirring constantly.
- Reduce heat to low, cover and simmer until grits are just about done (about 5 minutes). Grits should have a thin layer of liquid on top.
- Add spinach, onions and cheese to the grits. Stir constantly and cook on low until well blended, spinach is wilted and liquid layer is absorbed.
- Cover and keep hot until shrimp is done.
- For shrimp:
- Heat oil in large pan on medium high.
- Add garlic and saute for about 2 minutes until lightly browned; reduce heat to medium.
- Add shrimp and toss to coat with oil.
- Season shrimp with Old Bay and paprika evenly, tossing to coat.
- Shrimp is done when all are pink (about 3 to 5 minutes).
- Serve hot over grits and enjoy!