Last night was the first night I had a real meal for dinner since last Thursday. After a few nights of eating bread, or saltines and plain rice, I was actually hungry for a real meal and set about gathering the ingredients to make one. Shrimp was on my mind for some reason and I headed over to H Mart and found asparagus on sale for $.99 cents a lb (wooo), shrimp on sale and grits just seemed to pop into my head after that.
I was too hungry to bother to go upstairs and get my real camera, so you get iPhone shots today. My apologies.
I haven’t been a big fan of grits before. They always tasted super bland to me even when I tried making them in the past. The directions are right on the box – it only takes about 5 minutes to make – but what had I been doing wrong all these years?
A few Google searches netted me a few recipes where they all replaced water with more flavorful things – like chicken stock and milk. Aha! Of course!
And after the grits I made tonight, the difference is clear. Just using water robs of it of the potential of intense flavors. I used some homemade chicken stock, a small bit of water, and milk with a dash of salt. Some sharp cheddar cheese and a few pats of butter rounded it all out to create some seriously tasty grits.
The asparagus took a short bath in some hot water while the shrimp sizzled in a concoction of onions and lots and lots of garlic. It created a wonderful harmony of flavors that made me reconsider my previous dislike of grits and ushered me into a happy state of bliss. Yay, I can eat normal food again!
- 3 cups chicken stock
- 1 cup milk
- 1 cup quick cooking grits
- pinch of salt
- 1/2 cup shredded sharp cheddar cheese
- 3 tablespoons butter
- 1 medium onion, chopped
- 5 cloves garlic, minced finely
- 1 lb. shrimp, cleaned
- salt, pepper
- cajun seasoning (optional)
- trimmed asparagus
- Truly the longest part of this recipe is the prep work! After that, it's all a breeze.
- Using a medium sized pan, fill it half way with water and a few pinches of salt. Bring to a boil. Cut off the base of your asparagus - that part ain't fit for eating. I then chopped mine into thirds, but you can do what you like! Once the water is boiling, drop in your cut up asparagus and boil for 2-3 minutes. Drain and rinse asparagus in cold water for a minute - this helps to stop the cooking. Set aside.
- Use your same pot (just rinse it out) and add in the chicken stock, milk, and pinch of salt. Set over medium heat and bring to a boil. Once it's boiling, slowly add in your grits. Stir occasionally until thickened, about 6 minutes. Remove from heat and add in butter and cheddar cheese - stir until cheese is fully incorporated.
- In another pan, heat up olive oil and a pat of butter. Cook onions until tender and soft (4 minutes or so) then add garlic and heat til fragrant.
- Season shrimp with cajun seasonings (I used about a tablespoon), salt and pepper and toss before adding into hot pan. Spread out in a layer. Once it turns pink on one side, flip 'em and cook on the other side until pink all the way through - just a few minutes. Add in asparagus and toss to heat through.
- Grab a plate and put a nice scoopful of grits topped with your lovely shrimpy-asparagus topping. Get giddy and dig in.
I’m glad you’re feeling better now Mary! Sucks to have food poisoning =( This post makes me miss shrimp n grits!!
Hi Jinxi – Thank you!! I feel so much better. I hope I never get food poisoning again. You should make some grits! 🙂
Dang you man. I was going to go for dim sum w/ sis later but now I want some grits (and I don’t even like grits). Actually, I am not even sure if I’ve tried them before. It reminds me of polenta? You version looks so creamy – the chicken stock/milk/cheese/buttah musta done the trick! I saw the asparagus at H Mart too.
Did you buy fresh or frozen shrimp at H Mart? I have yet to try any of their shrimp in the seafood department.
I always think of My Cousin Vinny when I think of grits. Busts me up every time I think of that movie 🙂
Hi Faye – Grits are similar to polenta, the ones I used were actually ground hominy but it’s a similar flavor. I used to think I didn’t like grits, either, but with all of the goodies added in for flavor they can be really creamy and yummy! I’m a convert! I bought the shrimp fresh at H Mart, it was very tasty. I bought some pork & leek dumpling for pan frying to try out, too, I want to try that neat trick you did with the pan and how it got all crispy on the bottom. That’s for later this week.
I saw My Cousin Vinny so so so long ago that it’s like I’ve never seen it. 🙁
My family has never made grits so I think I will try out this recipe. Is it something you have to watch over (the grits) while making – like risotto? Or can one be ‘lazy’ about it 🙂
Oh you must re watch My Cousin Vinny. If you don’t remember the grits part then that means it’s been too long since you’ve seen it. I think you and Jake would like the movie !
Hi Faye – Nah, it’s a lazy person recipe. Just have to stir a little bit – takes 5-6 minutes to make grits! Very easy.
Okay, I’ll put that movie on my “re-watch” list haha
Quick shrimp tip: The frozen Argentinian shrimp from Trader Joe’s are so sweet, so delicious. They taste like mini-lobsters. Perfect when seared.
Have never tried grits, but you’re inspiring me to try.
Hi Sarah – ohh, good tip! I bet they’re all nice and cleaned already, too. Less prep work! I’ll have to pick some up on my next TJ trip.