When I served up grits in class, I loved the idea of giving folks options to customize them. The grits are plenty cheesy too with 2 kind of cheeses and is a great base for an assortment of toppings. Some toppings I provided for the 'grits bar' included BBQ pulled beef, chopped buffalo chicken, and this garlicky shrimp. It was a nice offering of different meats with their own distinct flavor. To keep things vegetarian friendly, I also offered caramelized onions, sauteed mushrooms and garlic spinach with fresh tomatoes. Since I love cheese, I also offered more cheese for topping such as sharp cheddar, blue cheese crumbles and Parmesan. The TYO (top your own) Grits Bar was a hit and I highly recommend it if you're looking for a fun way to serve grits for a crowd.
But by far, my favorite topping is shrimp over cheese grits. I'm a fan of garlic and the shrimp is sauteed with plenty. And if you're not a fan of grits, the shrimp is even good over rice and pasta!
recipe adapted from Alton Brown
2 cups heavy cream
2 cups chicken stock
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded
4 ounces Parrano cheese or Parmesan, shredded
In a large dutch oven over medium high heat, combine the milk, water and salt. Bring to a boil and once boiling, gradually add the cornmeal while whisking. After all the cornmeal has been added, reduce the heat to low and cover.
Cook the grits covered for 20-25 minutes or until mixture is creamy... being sure to check the grits and whisk frequently every 5 minutes to prevent sticking or forming lumps.
Remove the grits off the heat and stir in the butter and cheeses.
recipe adapted from Cooking Light
- 1 tablespoon olive oil
- 1/4 teaspoon crushed red pepper (optional)
- 8 garlic cloves, minced
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/2 cup dry white wine
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon dried thyme
- chopped parsley for garnish
- Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds.
To the now empty skillet, add wine, parsley, and thyme; bring to a boil, and cook until reduced to 1/4 cup (about 1 minute).
Return shrimp to skillet; toss to coat. Spoon shrimp over grits and serve immediately. Garnish with parsley.