I’m not a shrimp and grits kinda person. Let’s be clear, LOL, I don’t like grits. So when a friend invited me to take a cooking class I was excited, until I found out we were making shrimp and grits….blah. I’d never been to a cooking class before, never. My wife was uber excited to go, she looked forward to it all week long. I, on the other hand, dreaded it. Friday came and we went up the the Glendalia a boutique inn & culinary school to learn to cook a classic southern meal.
We arrived a little early and the chef was very lively. He was loud, proud and very much the king of his kitchen. Every couple had a different station. We choose shrimp and grits, well, because my wife is from the south. Chef would come over and help my wife with knife skills as I picked at the delicious sharp cheddar cheese. My wife would
- 4 cups water
- salt & pepper
- 1 cup stone ground grits
- 3 Tablespoons butter
- 2 cups sharp cheddar cheese, shredded
- 1 pound shrimp (21/30) peeled & deveined
- 6 slices bacon, chopped
- 4 teaspoons lemon juice
- 2 Tablespoons parsley, chopped
- 1 cup scallions, thinly sliced
- 1 each large clove garlic, minced
- Bring water to a boil. Add salt & pepper. Add grits and cook until water is absorbed, about 20-25 minutes. Remove from heat and stir in butter & cheese.
- Rinse shrimp & pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture & mix well. Serve immediately.