This is the very first time ever that I’ve attempted to make homemade grits from scratch! Make it for something special, it’s definitely a moderation kinda dish! And one of most delicious comfort foods to ever hit the taste buds!!
16 Shrimp for two people and some was left over (I bought them already deveined and with tail on.)
About 9 cloves of garlic pealed and sautéed in olive on low for about 30 minutes. Remove from pan. Put some in the grits.
I added 5 TB butter in later to sautéed the shrimp until pink. Added in some scallions and red pepper flakes and add the garlic back in at end and about half of a lemon juice.
1 Cup Bob Red Mills Yellow Corn Meal
(I used one cup of Almond Milk and 2 cups of half and half)
3 cups heavy cream
3 Tablespoons butter
Lemon zest and squeeze of lemon
Salt, Pepper, Garlic Pepper and I put in some of the cooked garlic. Be sure to season the grits while you’re cooking them!
Place a large pot on Medium to high heat and add milk and cream, salt and pepper, whisk in corn meal and stir until it thickens, keep stirring! If you leave it without stirring it could burn! Be patient. Well actually for me personally, cooking is therapy! Relax and whisk, whisk, whisk! The grits take about 10 minutes or so to start to thicken up. Then remove from heat and add in the butter.
Cook the shrimp in some olive oil and a little butter for about 3 or 4 minutes until they are pink, add in lemon zest, juice, garlic and scallions at the end.
Spoon some of the grits in a bowl and add the shrimp and sauce over and grate up some fresh parmesan cheese on top!
Gluten Free Lady