When we moved to the South I bought a couple of Southern Cuisine cookbooks and started trying some recipes. After several experiments I found a favorite: Shrimp and Grits. I know that there are several variations of this dish, so every time that I go to a restaurant that has it on the menu, I order it. Always delicious! At home, I started adjusting to the tastes of my family to develop my own take on the recipe. My daughter prefers the shrimp grilled with the sauce separate, we all prefer orange peppers instead of the green ones, and so on. So the following recipe is very simple and easy to make. For the grits, I buy it at the store and follow the packaging directions.
Ingredients for 4 people:
1 Lb for shrimp
Herbs de Provence (dried)
A splash of Grapeseed oil
1 small onion (diced)
1 tomato (diced)
1 orange pepper (diced)
1/3 bunch of cilantro (chopped)
Olive oil to taste
Salt and pepper
Peas (for garnish)
For the grits, I follow the package instructions. Usually, I try to have a volunteer doing the grits while I cook the rest.
I peel and devein the shrimp, wash and season it with lime, salt, pepper, Herbs de Provence and a splash of the Grapeseed oil. Then I grill them, around 3 to 4 minutes per side.
At the same time I sauté the onions in another splash of Grapeseed oil until they get a little color. Then I add the tomatoes, orange peppers and cilantro, and finally season with salt and pepper. At this point, you can add the shrimp to the mixture and let it simmer a bit, or leave it separate. It is a matter of taste.
This time, I decided to add some peas that I already had just to give an extra color to the plate!