Cheesy Shrimp & Grits
On our first date, River and I got to know each other over a big plate of shrimp and grits at the local “date place” restaurant. We quickly bonded upon discovering we both enjoyed the dish as a favorite. Since then he and I have sampled shrimp and grits together at multiple restaurants in multiple cities. And no two dishes of shrimp and grits have been the same. I’ve wanted to discover a simple recipe for the dish that could be served as written or could be adjusted to include different flavors all with the same base so River and I could cook it together at home.
After trying several recipes, Self Proclaimed Foodies’ version of Cheesy Shrimp and Grits is the clear winner. It’s simple, but not simplistic, with full flavor from the cheese, shrimp stock, lemon juice, and Worcestershire sauce. I’ve made this recipe both with white wine and cooking sherry in the water to cook the grits and have discovered I like the richness from cooking sherry slightly more. Although choice either is delicious. I also used locally sourced and ground grits. While I know those might be challenging to find, a recipe like this really calls for the highest quality ingredients you can find and afford.
This recipe for shrimp and grits makes four servings. For date night, we only needed two servings, especially with a kale salad on the side. So River and I cut the recipe in half. This worked well, except we both felt it needed slightly more sauce. I’d encourage you to make the full amount of sauce. Any leftovers could be used for another dish later. I bet it’d be great on a lovely piece of sauteed cod! We also used bacon fat to sear the shrimp, opting to impart the smokiness bacon fat provides. The entire dish paired nicely with a dry prosecco. A crisp riesling would also be delicious.