I was thinking about my brother-in-law’s wedding and how we had shrimp and grits during the rehearsal dinner. So I got hungry and decided to make my own…probably because I only had 1 bite at the rehearsal dinner. Here’s my take on shrimp and grits.

Shrimp and Grits Recipe

INGREDIENTS

3 cups water

3/4 cup grits

1 teaspoon chicken bouillon

2 dashes ground black pepper

2 dashes dry thyme

2 teaspoons fresh minced garlic

1/2 cup shredded parmesan cheese

1 teaspoon butter

A few pieces of shrimp

More olive oil (2 tablespoons)

Fresh basil…about 5 leaves and then more for decoration

METHOD

Bring water to boil.

Blanche shrimp in the water and take it out. This means put the shrimp in, wait a few minutes like 3 and take it out.

Keep the water.

Bring water to a boil and add chicken bouillon, pepper, thyme, and garlic.

Add in grits and reduce to simmer. Let simmer 13 minutes or until grits have absorbed all the water. *Skip to making basil olive oil.

Mix in parmesan cheese and let rest for a few minutes.

Making Basil Olive Oil

In a mortar and pestle, add the basil leaves and start mashing. Add a sprinkle of salt to help. Then add about 2 tablespoons of olive oil. Keep mashing. By the time this is done, the grits should be about ready. Taste it…it might need more salt.

TIPS

Assemble like you’re a fancy chef. Grits, basil olive oil, shrimp, and basil leaf.

Torch the shrimp to add a few char marks. It also brings out some flavor.