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
