January 16, 2017
Shrimp & Grits
Prep Time: 30 minutes
Total Time: 1 hour plus 8 hours marinating time
Try this recipe from chef and restaurateur Colin Tooke of Toronto hot spots Grand Electric and Electric Mud BBQ.
People are kind of intimidated by grits, but they’re easier than rice. You can’t really mess them up. Throw a bunch of cheese in at the end, and it’s super decadent. If you don’t want to use shrimp, you can do a piece of pork or grilled vegetables.
Prep Time: 30 minutes | Total Time: 1 hour, plus 8 hours marinating time
Yield: Serves 4 to 6
- Toss shrimp with garlic, Old Bay Seasoning, olive oil and thyme. Let marinate in fridge overnight.
- Melt butter in large pot over medium heat. Add onions and cook until soft, but not brown, about 5 minutes.
- Stir in water and salt, and bring to boil. Whisk in grits and return to boil. Reduce heat and simmer, stirring often until smooth, about 35 to 40 minutes.
- Remove from heat. Stir in cheddar. Season to taste.
- Preheat gas or charcoal grill to medium-high. Cook shrimp until slightly crispy, pink and just cooked through, about 3 to 4 minutes.
- Remove from heat and finish with splash of lemon juice.
Plate And Serve
- Scoop grits onto platter. Top with grilled shrimp. Drizzle with maple syrup, scatter with green onions and serve with lemon slices and Tabasco.