In a medium saucepan, bring milk, broth, and butter to a low simmer over medium heat. Slowly add grits and whisk to combine. Maintain a low simmer and cook, stirring occasionally, until tender and thickened, 5-10 minutes. Stir in garlic powder and cheese. Season with salt, pepper, and cayenne to taste. Cover to prevent lava eruptions! Keep warm and stir occasionally. Add additional water or milk during the cooking process if the liquid evaporates too much - we want them thick but runny.

In a large skillet, heat 2 tablespoons oil and 2 tablespoons butter over medium heat. Add onion and tomatoes and cook, stirring occasionally, until onions are softened and translucent and tomatoes are beginning to break down, 5-10 minutes.

Add garlic and shrimp - stir to combine. Sprinkle evenly with seasoning and cook, stirring occasionally - making sure garlic doesn’t burn - until garlic is super fragrant, spices are toasted, and shrimp are beginning to turn pink - appx 2 minutes.

Sprinkle a very light dusting of flour over everything in the pan and stir to combine.

Slowly add sherry/white wine (sub: water or broth) - scraping any brown bits from the bottom - stirring to combine.

Stir continuously until shrimp are firm and opaque and sauce has thickened. Add water or broth, as needed, for a ‘gravy’ texture.

Taste! Taste! Taste! Add salt, hot sauce, or a splash of vinegar/lemon juice to create the sauce of your shrimp & grits dreams.

Dip creamy grits into a bowl and top with shrimp and sauce.

Finish with a shower of chopped parsley or scallions - mainly just for something green. :)

Serve with Super Toasty Garlicky Buttery French Bread!

Super Toasty Garlicky Buttery French Bread

Combine softened butter and garlic powder.

Slice bread in half lengthwise and spread evenly inside with butter and garlic mixture. Sprinkle with salt and pepper.

Toast under a high broiler until very very dark and fragrant.

Important Notes: 

For this class, we need grits that have a 5(-ish) minute cook time. Quaker Oats sells a widely available option that is clearly labeled 5-Minute Quick Grits. Bob’s Red Mill also sells a 5-minute version. Be sure to read the cooking instructions of your grits to be sure they do not have a 45 minute cook time. Artisanal or stone-ground grits are delicious (!) but take much longer to cook than we’ll have in this class. And, please, for the love of all things delicious, do not use instant grits any time for any reason.

Sharp cheddar cheese works very well for this recipe, but I like to use this opportunity to clean out my cheese drawer! Feta, parmesan, gouda, havarti, pepper jack, and even goat cheese are all delicious here. I do not recommend pre-shredded cheeses. The flavor and texture are compromised for the (minimal) convenience.

When choosing shrimp, there are many things to consider.

Fresh or frozen: Of course, fresh shrimp are always the most delicious, but unless you live near a shrimping area, whatever shrimp you purchase (even from the seafood counter!) were previously frozen.  It’s true! SO, the ‘fresh’ options at the counter are more about convenience than quality. There are also more expensive specialty options at the counter, (also previously frozen!), but for my money, a simple bag of frozen shrimp does the trick. It also buys some time: thawed shrimp need to be used within 1-2 days of purchasing. Frozen shrimp will last in the freezer for months.

Size: Shrimp are sized by how many there are in one pound. The higher the number, the smaller the shrimp and vice-versa. For this recipe we want shrimp that are appx 16-20 per pound - often labeled large or jumbo.

Organic/Conventional/Wild Caught: Look for ‘wild caught’ shrimp whenever you can - these are both tastier and better for the environment. I also recommend buying organic frozen shrimp when budget/availability allow. Conventional (non-organic) frozen shrimp are usually processed with a chemical preservative which subtly affects the flavor and texture. You can always check the ingredients to see what’s in the bag or ask the person at the counter!

Thawing shrimp: The best way to thaw a bag of frozen shrimp is to put it in the refrigerator overnight - an excellent choice when you remember to do it! To thaw shrimp quickly, place them in a colander in the sink. Toss while rinsing with cool water every few minutes until softened - appx 15 minutes.

Peeling: For convenience, look for shrimp that are pre-peeled or labeled EZ Peel which means the shell has been cut down the back and the dark vein has been removed (deveined).  I like to peel shrimp in the sink under a small stream of cool water and over a colander to collect the shells. Place peeled shrimp onto a plate lined with paper towels and discard shells. For this recipe, we want tails removed.

Cajun seasoning - Cajun seasonings vary widely by brand - especially the salt level. Standard ingredients include paprika, celery seed, coriander, and cayenne. During class, we’ll work on seasoning ‘to taste’ with whatever Cajun seasoning you have. I’ll be using this option from Urban Accents Spices (You can look for it at Jewel or Mariano’s in the Chicagoland area!), but I also recommend Tony Cachere’s in the green can or anything labeled ‘Cajun’ or ‘blackening’.

Salt and pepper - I use kosher salt and fresh black pepper from a grinder.

Butter - I use unsalted butter so that I have ultimate control over how much salt is in a dish. Either salted or unsalted butter work for these recipes. If using salted butter, reduce the amount of salt in the rest of the recipe.