Spicy Shrimp & Grits
You’ll want to use shrimp in their shells for this recipe. The shells add more flavor to this already delicious sauce that is so good ladled over the grits. You’ll need extra napkins because it’s messy but so worth it.
- 1 cup Worcestershire sauce
- 1 cup freshly squeezed lemon juice
- 1 cup butter, melted
- 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
- 2 teaspoons salt
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon hot sauce
- 4 cloves garlic, finely chopped
- 2 pounds large shrimp
- Garnishes: fresh rosemary sprigs and lemon wedges
Combine first eight ingredients to make the sauce and set aside. Rinse shrimp and drain well. Place shrimp in a baking dish and pour sauce over shrimp. Bake, uncovered, at 400 degrees for 20-25 minutes or until shrimp are pink, stirring several times to allow even cooking. Serve shrimp and sauce over grits with a garnish of fresh rosemary sprigs and lemon wedges. Serves 6.
- 6 cups water
- 2 cups heavy cream
- 1 tablespoon salt
- 2 cups uncooked quick grits
- ½ cup butter
Bring water, cream, and salt to a boil in a covered pot. Stir in grits with a whisk; reduce heat to low. Cover pot and cook on low for about 15 minutes stirring every 2 or 3 minutes. When grits are done, remove from heat, add butter, cover, and allow to melt. Stir before serving. Serves 6.
Note: If grits become too thick, thin with milk. For a lighter version, substitute skim milk for the cream and omit the butter.