Shrimp and Grits

I cannot explain my love for shrimp and grits. For the last decade, I have been enamored by this southern seafood combination. There are 1,000 different ways to make shrimp and grits, and I have probably tried half a dozen of them. Many modern recipes add a lot of frills, but at its core, I believe you have to make the most creamy and flavorful grits to support the shrimp.

After his first bite Jim asked, have you made this before? Well, yes I have made Shrimp and Grits before but I never make them the same twice. There are so many flavor combinations out there and I chose to keep exploring.

Making cheesy grits

I buy Bob's Red Mill Polenta Corn Grits and follow the quick directions for cereal. Bring 3 cups of water and 1 teaspoon of chicken bouillon to a boil. Add 1 cup of Corn Grits slowly and whisk as you pour them in. Reduce heat to low and cook slowly for about 5 minutes, stirring occasionally. Remove from heat, cover and let stand for a couple minutes. This will make four servings. After the grits have absorbed the liquid, I start adding in milk, cream, and cheese.