Shrimp and grits has been a staple of southern food for years and years. And we wouldn’t dream of trying to upstage a dish that teeters so close to perfection. What we will do is spice it up and incorporate cheese into it, thus pushing it right over that perfection precipice.
This is simple enough for a quick Tuesday night meal, yet also has enough sophisticated flavors to be a main course on a Saturday night drunkfest dinner party.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté bell peppers, onions and jalapeños till soft, about 8 minutes. Pour into small bowl and set aside. Do not wash skillet, you’ll be cooking shrimp in it in a second. For the polenta, heat milk, chicken broth and salt over high heat until boiling. Watch closely so it doesn’t overflow. Gradually stir in polenta, lower heat to low, cover, and simmer for 20 minutes, stirring every 5 minutes or so. Remove from heat and stir in 4 tablespoons of butter cut into 1 tablespoon sections, as well as ground pepper, parsley and green onion/pepper/jalapeño mixture. Gradually add in cheese, stirring until incorporated and smooth. In the same skillet that you sautéed peppers in, heat 2 tablespoons of butter as well as 1 teaspoon of olive oil over medium-high heat. Add garlic and cook until fragrant, about a minute, then add shrimp to skillet. Cook shrimp about 2-3 minutes per side, or until pink and white throughout. Plate by scooping 3/4 cup or so of polenta onto plate and topping with 4-5 shrimp. Garnish with leftover chopped parsley if the spirits move you.
4-6 servings