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grits with grilled shrimp and zucchini

You may remember a few months back when I extolled the virtues of grits. Well, we decided to give a lighter, more summery version a try last week. Verdict: still really, really good.  Certainly makes the mounds of zucchini you undoubtably have crowding your fridge go down easier.

Grits with Grilled Shrimp and Zucchini
For the grits
2 cups milk
2 cups water
1 1/2 t salt
1 cup grits
1/4 cup parmesan, grated
2 T butter

For the zucchini
3 zucchini, sliced into 1/2 inch slices
olive oil
1 garlic clove, grated
salt, pepper, chili flakes

For the shrimp
1/2 lb shrimp, shell on preferred
1 lemon, juiced
2 T olive oil
1 garlic clove, grated
salt, pepper, chili flakes

In a large bowl, marinate the sliced zucchini in olive oil, garlic and seasonings. In a small bowl, marinate the shrimp in  lemon juice, olive oil, garlic and seasonings. Set aside.

In a medium saucepan over medium-low heat, bring the milk, water, and salt to a boil. Once boiling, whisk the grits slowly into the milk mixture. Turn the heat to low and cover. Cook the grits 20 – 25 minutes, whisking every five minutes or so to avoid clumps. Once they are thick and just before serving, whisk in the butter and grated parmesan. Check for seasoning and add more salt if necessary.

While the grits are cooking, heat a grill or grill pan over medium-high heat. Grill the zucchini, 4 – 5 minutes per side, until browned. After you’ve cooked all the zucchini and the grits are nearly done, cook the shrimp. They only need about 2 minutes per side.

Serve a mound of grits topped with shrimp and grilled zucchini, hot sauce on the side for the boy.

-Emily

Categories
Recipes

for the love of grits

Soul-satisfying, approachable and inexpensive, cheesy grits are the ultimate accompaniment. Over the past few weeks, I’ve served them with spicy shrimp, with BBQ chicken and egg-topped with tomato sauce. In every iteration they were delicious. Just make them, and throw whatever you were already planning to eat tonight on top of them. You won’t regret it.

Cheesy Grits, adapted from Alton Brown
2 cups milk
2 cups water
1 1/2 t kosher salt
1 cup grits (coarse ground cornmeal)
1/2 t freshly ground black pepper
4 T butter, cut into 1 T pieces
4 oz sharp cheddar, grated

In a heavy-bottomed saucepan, bring milk, water and salt to a boil. Once the milk mixture has come to a boil, add the grits slowly while whisking. You want to whisk pretty vigorously so your grits come out smooth. Reduce the heat to low and cover the grits. Every 5 minutes or so, uncover and whisk vigorously. After about 25 minutes your grits should be soft and thick.

Remove from the heat and add the butter and pepper. Whisk together. Once combined, whisk in the cheese. Serve immediately with the topping of your choice.

Also, my preference for green beans as a vegetable side has been made quite obvious.

-Emily