Shrimp and Grits

First, approach the shrimp. I bought the frozen variety, but feel free to buy fresh if you’d like. Thaw the shrimp, peel and de-vein. I like to remove the entire tail, but you may choose to keep it.

Add a bit of white pepper and a pinch of cayenne to the shrimp. On three plates, lay out season flour, the beaten egg. Add the cornmeal to the third plate, or, if you prefer, a large plastic zip lock bag. Drag through the flour, egg wash, and bathe in cornmeal using your preferred method.

For this recipe, cook the grits as directed on the package, approximately 12-14 minutes. Just like pasta, remember to salt the water. About a teaspoon will do.

This should bring you close to your final cheddar cheese approach with the grits. Around minute 11 or 12, grate about a cup of cheddar cheese and a crack or two of Mrs. P (pepper, for the uninitiated). Stir the grated cheese into the grits until it starts to blend completely into the grits. While stirring, notice that the grits continue to emit starch and take on water, becoming more porridge like by the moment. Don’t over stir the grits. Grits don’t do well when they’re over agitated. They tend to stiffen, which isn’t what we’re looking for. We want a nice, creamy, cheesy, happy grit.