The Doctor’s Shrimp and Grits

| February 1, 2010

ShrimpGrits

Both Dr. Thompson and Dr. Hoellrich enjoy cooking.  Which is a really great thing for their wives!  The current favorite cookbook at the office is Cooking for Two: 2009,The Year’s Best Recipes Cut Down to Size

Last night, based on Dr. H’s recommendation on what recipe to start with, Dr. T made the Shrimp and Grits recipe.  It’s all made in one skillet which is really nice and although it may not have been perfectly healthy, it was delicious!… and for me it’s all about portion control.  Dr T. used about 12 ounces of shrimp and if a nice quality cheese is used, you can reduce the amount of cheese by 1/4 to 1/2 cup.

Shrimp and Grits(serves 2)  I wanted to link to the America’s Test Kitchen/Cooks Illustrated for this recipe but couldn’t. 

  • 8 Ounces Raw Large shrimp, peeled and deveined
  • 1 Tablespoon Olive Oil
  • 1 minced garlic clove
  • pinch of Cayenne pepper
  • Salt and pepper
  • 1 TBLSPOON unsalted butter
  • 1 small onion minced
  • 1 1/2 cups water
  • 1/2 cup Heavy Cream
  • 1/2 teaspoon hot sauce
  • 1/2 cup Quick Grits (Quick not instant grits is key)
  • 4 oz extra-sharp shredded cheddar cheese
  • 1 green onion sliced thin
  1. Adjust oven rack to the middle and heat oven to 375 degrees
  2. Toss the shrimp with the oil, garlic, and cayenne and season with salt and pepper
  3. Cover and refrigerate will making grits
  4. Melt butter in a 10 inch skillet over medium heat.  Add onion and cook until soften stirring frequently.(3 – 5 minutes)
  5. Stir in water, cream, hot sauce, 1/2 tsp salt and 1/4 tsp pepper and bring to a boil.
  6. Slowly wisk in grits, reduce heat to low and cook, stirring often until grits are thick and creamy.(5-7 minutes)
  7. Take off heat and wisk in cheddar until combined.
  8. Lay shrimp on their sides in a pinwheel(circle the skillet with tails in middle) over the grits then press on them slightly to submerge about half
  9. Transfer skillet to oven and bake until shrimp are cooked through, about 5 – 7 minutes.
  10. Sprinkle with scallions before serving

It’s a warm, comforting meal that goes great with roasted asparagus.  Check out other cookbooks from America’s Test Kitchen.  They come in all categories and are always packed with delicious, tested recipes, and other grocery item tips.

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