Shrimp + Grits, Ya’ll

December 3, 2009

11 27 09 Thanksgiving 2009 172

Oh my gosh, ya’ll.  This one was on the BEST meals I have ever made.  And the best part was, it was pretty much on accident.  In the busyness of the holiday weekend, I didn’t do any meal planning.  This entire week I’ve been throwing together meals from our freezer, eeking out every last bit of creativity I have.  (I don’t recommend this as a regular strategy.) Yesterday I discovered a few packs of grits in our pantry, and with a bag of frozen shrimp, a bag of frozen corn and some goat cheese…. DINNER!

It was incredible.

To make: make grits per package directions and add in 1-2 oz goat cheese per person.  (I used about 4 oz for the 2 of us, and it definitely give it enough flavor.)  Add in the frozen corn while it’s cooking.

I cooked the shrimp with about 1/4 cup of light beer (3 “glugs” is literally how I measure) and salt, pepper and chili flakes.  Right before they’re ready to serve, I added another 1/4 cup (3 more glugs) of barbeque sauce.  The one I used is Sweet Baby Ray’s.

That’s it – it’s literally just heat and eat.  And prepare to sit back and receive the compliments!

(Not bad for a New Yorker, right?)

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