Today is Mardi Gras, the last day of feasting before the fasting of Lent begins in Christian religions. Mardi Gras is always the Tuesday before Ash Wednesday, but it falls on a different date every year.
Mardi Gras is connected to Easter, which changes dates each year, hence Mardi Gras must also. Mardi Gras (or Fat Tuesday) always falls 47 days before Easter. Most closely associated with New Orleans in the United States, this religious holiday in known for its parades, merriment, and food. Naturally, the food aspect of it is what I am focused on here!
I first had a version of the South’s iconic shrimp and grits dish in another southern city and state. I was in Charleston, South Carolina, exploring the city with acquaintances while on a business trip with Eric. I was enthralled with the dish. We recently started trying our hand at making it at home. The recipe below is how we like to make and enjoy this classic southern dish when celebrating Mardi Gras.
Shrimp with Cheddar Grits
Shrimp with Cheddar Grits (adapted from southernliving.com) Yield: Makes 4 servings
Ingredients:
- 3 cups chicken broth
- 1 cup uncooked grits
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons butter, divided
- 4 ounces cherry tomatoes, halved
- 2 cups (8 ounces) shredded cheddar cheese
- 2 pounds medium shrimp, peeled and deveined
- 1 tablespoon fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 2 shallots, minced
- 2 garlic cloves, minced
Preparation:
Bring the chicken broth to a boil over medium-high heat. Stir in the grits and cook according to the package directions.
Add the grits to the boiling broth.
Cook the grits according to the package directions.
Remove the pot from the heat and stir in the salt, pepper, 2 tablespoons of butter, the cherry tomatoes, and the cheddar cheese. Cover the grits and set them aside to keep warm.
Add the butter, salt and pepper, cherry tomatoes . . .
. . . and the cheddar cheese to the grits.
Melt the remaining tablespoon of butter in a sauté pan. Cook the shrimp in the butter over medium-high heat for 3 minutes or until almost pink, stirring occasionally.
Cook the shrimp.
Add the lemon juice, Worcestershire sauce, parsley, shallots, and garlic and cook for 3 minutes.
Add the remaining ingredients to the shrimp.
Spoon some grits onto individual plates or into shallow bowls and top them with some of the shrimp mixture. Serve immediately.
Serve the shrimp on top of the grits.
This is an awesome feast! ~Linda
Shrimp with Cheddar Grits (adapted from southernliving.com) Yield: Makes 4 servings
Ingredients:
- 3 cups chicken broth
- 1 cup uncooked grits
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons butter, divided
- 4 ounces cherry tomatoes, halved
- 2 cups (8 ounces) shredded cheddar cheese
- 2 pounds medium shrimp, peeled and deveined
- 1 tablespoon fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 2 shallots, minced
- 2 garlic cloves, minced
Preparation:
Bring the chicken broth to a boil over medium-high heat. Stir in the grits and cook according to the package directions. Remove the pot from the heat and stir in the salt, pepper, 2 tablespoons of butter, the cherry tomatoes, and the cheddar cheese. Cover the grits and set them aside to keep warm.
Melt the remaining tablespoon of butter in a sauté pan. Cook the shrimp in the butter over medium-high heat for 3 minutes or until almost pink, stirring occasionally. Add the lemon juice, Worcestershire sauce, parsley, shallots, and garlic and cook for 3 minutes.
Spoon some grits onto individual plates or into shallow bowls and top them with some of the shrimp mixture. Serve immediately.