Shrimp And Grits - Easy To Make

Shrimp and grits conjures images of the South. Alabama, Mississippi, Louisiana: the states that sit on the Gulf of Mexico are most associated with this. Not so much Florida or Texas, each of which has evolved its own unique identity: Texas as home to oil and cattle, and Florida as home to retirees and spring breakers.
It is easy to prepare shrimp and grits. You probably think you cook the grits and shrimp separately and combine them before serving. This isn't exactly correct. Grits are a versatile food. You can turn grits into a base for sweet, savory, or spicy dishes. You can even eat grits by themselves, like porridge.
When cooking shrimp and grits, it's a good idea to cook the grits based on your plans with the shrimp. Say you were in the mood for a spicy dish. You decide to cook garlic shrimp, using fresh garlic along with some finely diced peppers and onions. Since the grits won't cook as quickly as the shrimp and vegetables, you'll want to be sure to get them started first.
You could cook the grits in ordinary water but then there wouldn't be any flavor. A better option is to boil the grits in a low-sodium chicken or vegetable broth combined with a broth made by boiling the shells of peeled shrimp for several minutes. Stir occasionally, and when the grits are simmering it is then time to begin cooking the shrimp.
Add the diced onion and peppers and dry spices to a medium-hot fry pan with a fair bit of butter and cook until tender, stirring often. Add the garlic when the onions are about half-done. Once cooked, set this mix aside until the grits are done. When the grits come together, stir in some cream and crank up the heat on the shrimp pan and add some lemon zest and the shrimp. Cook the shrimp until they turn pink. Remove from the heat, toss in some chopped parsley, and add the lemon juice. Serve the shrimp over grits.
It may sound a bit like every other meal, but spicing to taste using salt and pepper works well in this dish. A few herb ideas are to use dill, cayenne, parsley, or ginger. Experimentation is recommended, as long as you don't add too many flavors. Both grits and shrimp are considered simple flavors. They taste great with a lot of different things, but can be drowned out if you don't take it easy.

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About The Author, Rex Freiberger
When you think about shrimp and grits, you think about the south, in particular, Alabama, Mississippi, and Louisiana. These three states sit on the Gulf of Mexico. Florida and Texas aren't really in this category as they each have their own unique identity. Texas is associated with oil and cattle, and Florida is home to many retirees and is a popular vacation destination to students on spring break.