- 3 tbl of butter
- 1/4 cup of olive oil
- 5 cloves of garlic, smashed and chopped roughly
- 12 shrimp peeled and de-veined
- 1/2 of a lemon, juice and rind
- handful or parsley chopped
my friend sharon is a total sweetheart. ever since she heard i had a food blog she has been very supportive. she sends me pictures of food 
and she sent me her recipe for shrimp and grits.
sharon is from atlanta. her accent cracks me up, in a good way:-) i love how in the middle of conversation you hear “hey ya’ll, listen to this…” she is a cutie. she is the perfect lady and i love it. sometimes i feel like i can definitely take some lessons from her.
i have been bugging her for this recipe since a girls night out we had months back. sunday my phone went off, she sent a photo via txt message of her shrimp and grits from the night before. i told her i couldn’t talk to her anymore until she sent me the recipe. could i just have looked one up sure, but what recipe do i trust? i have never eaten grits before. little did i know i just had to look on the back of the carton 
love you sharon…
the following is a variation of the recipe she sent me. i used a tad less butter, fresh lemon zest/juice, and some parsley to finish it off. a great addition to this recipe would be bacon. if i had any i would of cooked the bacon and then used the fat instead of the olive oil.
shrimp & cheddar grits
this recipe feeds 2 people
- in a skillet, melt butter and add olive oil.
- when butter is melted and olive oil hot add garlic and cook for about a minute being careful to not let it burn. add your zest and lemon juice to skillet, cook for about 30 seconds. add your shrimp and parsley, cook for 3-4 minutes until cooked. taste it, add salt and pepper to your liking, mine just needed a bit of pepper.
if you have a fresh baked loaf of bread, this is what sharon says to do next: remove shrimp and set aside. divide butter sauce into individual bowls for dipping. serve with french bread which is delicious dipped in sauce.
Cheddar Grits
sharon says “decide on how many servings and follow the recipe on the box” (love you girl).
i called sharon this morning and asked, “hey, can i use polenta, that’s like grits right, what about stock, what kind do i use?”
silence…”honey, get a box of quaker and use water”.
- following the serving directions on the box, for 4 servings, 2 1/4 cups water to 1/2 cup grits.
- when your water comes to a boil, add your grits, and stir. reduce heat to low, cover and cook about 12 minutes or until thickened, don’t forget to stir. add about 1 cup grated cheese (i used cheddar) and about 2 tbl butter. mix and serve.
tonight we plated the grits and scooped our shrimp right on top of it with the butter sauce. why have i never eaten this before?! this is heaven…no really, ignore everything i ever say about something else being heaven, this is HEAVEN!!!
next time bacon…and then the. oh yes, and the fresh bread, i’m about dying for some right now!
