Grits and things
Some weekends, I take really good care of myself.
I get plenty of rest, eat a big breakfast and feed myself luxurious lunches like this.
I make just what I want and just enough for me… not enough to share.
It’s okay to be stingy with your shrimp & grits with garlicy braised spinach, they taste better that way.
| Grits and things | Print |
Ingredients
- Grits
- Shrimp
- Frozen Chopped Spinach
- Butter
- Garlic (minced)
- Salt
- Pepper
- Garlic Powder
- Red Pepper Flakes
- Cream
Instructions
- Season your shrimp with salt, pepper, garlic powder and red pepper flakes. Set aside.
- Put on a small pot of water for your grits. Bring to a boil. Salt the water!
- In a small pan saute your spinach with minced garlic. Let any water evaporate and toss in a tablespoon of butter. Remove from heat once the butter has melted. Set aside.
- Drop your grits into the boiling water. Follow package instructions for the number of servings you want.
- Stir immediately so they don't clump. Toss in 2 tablespoons of butter. Keep stirring. When they come to a slow simmer turn them on low and go get the shrimp.
- Now place the spinach in a separate dish and reheat that small pan for your shrimp. Toss in one table spoon of butter to coat the pan. Once it melts cook the shrimp until they are no longer translucent. Remove from heat.
- Back to the grits, keep stirring. They should be rather thick. this is when I add about a half cup of cream (milk will work too) and stir it all in. Once it's absorbed, you can dish it up.
- Serve it with the grits on the bottom and top with your spinach and shrimp.
