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Monday, February 4, 2013


By Bryna Bear aka Gluten Free Baking Bear

     This recipe was a big hit at the Southern Tea Party.  The creamy, buttery grits with garlicky shrimp were shear heaven.  I served them in individual portion sized cups to make a delicate presentation and to make serving easy and neat.
     Grits are a typical southern food made from corn meal.  There are many different grinds of cornmeal for grits.  I used medium grind cornmeal. If you can find some cornmeal called grits, use them, but not the instant kind.  Stone ground cornmeal consists of the grain and the chaff.  If using stone ground cornmeal the chaff will have to be skimmed off the top while cooking or the raw cornmeal can be cleaned before it is cooked.  The raw stone ground cornmeal is placed in a pot.  The pot is filled with water, and the cornmeal is stirred.  Then, when the chaff floats to the top, it is skimmed off.
     In the South, grits are often served at breakfast with eggs, much like we serve eggs with home fried potatoes up North.  Shrimp and grits is also a typical Southern food.  Sometimes grits are made with cheese (as are many foods down South). 
     I went to North Carolina a few years ago and was surprised by cheese many times.  I mean that it turned up in foods that it never would have occurred to me contained cheese.  I ordered eggs with toast and home fries and there was cheese on the eggs, on the home fries and in the toasted bread.  My shrimp scampi came covered in so much melted cheese that I could not tell what was underneath, and the menu description mentioned not a word about cheese being served with the scampi.  I have returned to North Carolina several times since that first visit, and cheese ambushes have been plentiful.  I enjoy cheese with many foods, but not grits (or eggs over easy or ice cream).
     I did not follow any recipe for the shrimp.  I just made them how I like them with lots and lots of garlic.  I do not enjoy very spicy foods, so I did not add cayenne pepper, but you can add this if you like.


2 cups
2 cups
1 cup
Grits (I used medium grind cornmeal)
To taste
¼ cup
Heavy Cream
2 Tbs.
Unsalted Butter

     Bring the water and milk to a boil.  Add the grits a little at a time while stirring constantly.  Cook until the grits are soft to the bite, stirring frequently.  This will take about 20 minutes. 
     Stone ground grits may take up to an hour to cook.  Add more water if needed until the grits are done.
     When done the grits should be thick and smooth.
     Remove from the heat and stir in the cream and butter. 

1 lb.
Raw Shrimp
1 whole bulb
Fresh Garlic – separate the individual cloves and peel and cut off the ends
To taste
Salt and Pepper
1 tsp.
Lemon Juice – freshly squeezed
3 Tbs.
Olive Oil
2 Tbs.
Unsalted Butter
2 Tbs.
Fresh Parsley – coarsely chopped

     Slice garlic paper-thin or crush with a garlic press.
     Heat a large pan over a medium high flame.
     Add olive oil and, when hot, add the garlic.  Stir constantly until lightly cooked and then add the shrimp, all at once.
     Stir the shrimp until it is well coated with the garlic.  Add salt and pepper and stir until the shrimp is just cooked.
     Add the lemon juice and the butter and mix until the butter melts.
     Serve over the Creamy Grits.
     Garnish with chopped parsley.  Serve warm. 


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