Hoosier Man and I went on a date a couple months ago to a little Dockside Restaurant on the river on Tybee Island. We had a delightful Shrimp and Grits appetizer that was also divine. So good that I wanted to try and recreate it as a meal for our family. I think I nailed it. I didn't get a picture of the yumminess but this is really simple. Enjoy!
Shrimp and Grits
14 oz. bag of thawed shrimp, peeled, deveined, and tails removed
1 tsp. Cajun spice
2 T butter
2 C. heavy cream
1 tsp. Cajun spice
½ tsp. chipotle red pepper
½ tsp. cayenne red pepper
Grits, prepared according to package directions
Gently mix in the Cajun spice with the thawed shrimp. In a heavy skillet, on high heat melt the butter and dump in the shrimp. Saute for 2 minutes. Remove the shrimp from the skillet to a bowl.
Turn heat down to med-med/high. Pour in the cream and remaining spices. Stir until thickens (Note: it thickens a little bit but it isn’t like a heavy sauce unless you add some water/flour or water/cornstarch), about 15 minutes. Cook the grits at the same time. Taste the sauce for desired spiciness and return the shrimp to the pain and turn to low for a couple minutes, stir gently.
Serve the grits in a bowl, spoon shrimp and sauce over grits. I paired this with a Caesar Salad and homemade Caesar dressing and Fresh Green Beans sautéed in butter and garlic.