I recently sampled a delicious shrimp and grits dish that was to die for at The Oceanaire in Denver. Jumbo shrimp in creamy, cheesy grits (as an appetizer) for $15. I knew that I probably couldn’t duplicate the meal for a family of 4 for $10 but with a couple of great sale prices, I was able to come up with a recipe that tasted almost as good as The Oceanaire for $11, or $2.75 per person. By using quick-cooking grits and medium shrimp, I was able to bring the price down, and cook the meal in about 15 minutes.
I served this when we had company and there wasn’t a single bite left! It’s really, really good.
We like a bit of spice in most of our meals so I added jalapeno to the dish but you don’t have to.
SHRIMP & GRITS –
Prep Time: 10 Minutes Cook Time: 15 Minutes Serves: 4 for approx. $10.92
4 cups water
1 cup quick – 5 minute grits (I use Quaker)
3 tablespoons butter
1 cup shredded sharp cheddar cheese
salt and pepper
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
1 tablespoon lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced green onion
1 large clove garlic, minced
1/2 jalapeno, chopped
Bring water to a boil. Slowly stir grits into water. Reduce heat to medium-low; cover. Cook for 5 to 7 minutes or until thickened. Remove from heat. Stir in cheese, butter, salt and pepper. Keep covered until ready to serve.
Rinse shrimp and pat dry. Fry bacon in a large skillet until browned. Using a slotted spoon, remove bacon and let drain on paper towel. In grease, add shrimp and cook until shrimp turns pink. Add lemon juice, bacon, parsley green onion, garlic and jalapeno. Saute for about 3 minutes.
Spoon grits evenly into 4 bowls. Add shrimp mixture. Garnish with additional parsley if desired.
*Pricing – I bought my shrimp on sale for $5.99 a pound and the bacon was on sale for $3.99.