Shrimp is one of my go-to proteins to use during the week. I always keep a pound or so in my freezer, it cooks quickly and you can use the extra on your salad for lunch the next day. How perfect is that? Roasting is by far my favorite technique for cooking shrimp, whether it's for roasted shrimp cocktail, seafood risotto, or shrimp and grits.
Grits are another great weeknight meal idea. Now, I'm not referring to grits that are made with water and have absolutely no flavor. I'm referring to grits that are infused with hearty chicken stock, and have gorgeous additions like creme fraiche and white cheddar. This is the perfect meal for a cold winter night.
P.S.- How stunning is my new blog design? I'm obsessed with it. Aubrey from The Kinch Life Designs did such an incredible job.
Shrimp & Grits
Yield: 4 Servings
2 cloves garlic, minced
1 tablespoon olive oil
1 lb shrimp (peeled and deveined)
2 slices bacon
1 tsp rosemary, minced
4 cups chicken stock
1 cup yellow cornmeal
1/4 cup creme fraiche
1 tablespoon butter
1/2 cup shredded white cheddar
Begin by preheating your oven to 400 degrees. Lay the shrimp out on a baking sheet and toss them with the olive oil, one clove of minced garlic, and a little bit of salt and pepper. Roast them for about 8 minutes or until they're completely pink. On a separate baking sheet, lay out the bacon and place it in the oven for about fifteen minutes or until it's perfectly crispy.
On the stovetop, place a pot filled with the other clove of minced garlic and chicken stock, over medium heat. When it comes to a simmer, slowly add in the cornmeal while whisking constantly (turn the heat to low at this point). Continue to whisk vigorously for ten minutes. Turn the heat off, and whisk in the butter, creme fraiche, white cheddar, and a little bit of salt and pepper.
Finally, place the grits on the bottom of a serving platter, top it with the roasted shrimp, sprinkle it with the minced rosemary, and crumble it with the bacon.