Since I’ve had numerous requests to share this recipe (from those who personally know me and my awesome Facebook homies) I will oblige 🙂
Let me preface this by saying, though I love to cook, the only time I use recipes is when I am baking. So the measurements below are guesstimates. Watching my mom and granny in the kitchen, never measuring, but just throwing ingredients in the pot, was how I learned. It was inevitable as I went off to college ’cause I was NOT buying one of the astronomically priced meal plans. Remember that episode of A Different World when Lena James was cooking in her dorm room? That was definitely me. Illegal hot plate and all! LOL.
Serving Size: 4
3/4 cup quick grits
2 1/2 cup milk
1 tbsp butter
4 tbsp cream cheese
salt & pepper to taste
1/2 lb shrimp (peeled & devined)
7 tbsp butter
1/2 tsp salt
1/2 tsp black peper
1 tsp red pepper flakes
1 tbsp dried chives
1. Pre-season shrimp with salt, pepper, red pepper flakes, and dried chives. Place in refrigerator for approx 20-60 minutes to allow seasoning to marinate.
2. Heat milk in saucepan on low heat. As milk is simmering, slowly stir in grits, salt and butter. Cook on low heat until thickened to a consistency of a porridge. Be sure to stir often while cooking to avoid lumps.
3. Melt butter in skillet. Add seasoned shrimp and sautee. Stirring constantly to avoid overcooking shrimp. Remove shrimp from fire immediately as they become pink in color. Note: shrimp will continue to cook in pan.
4. Add cream cheese to grits. Stir vigorously until melted. Add more milk as needed to increase creamy texture, if needed.