If I’m being honest I am not a huge shrimp lover but I am willing to try new things from time to time. John made this delicious Jalapeno Shrimp and Grits. He was not able to convert me on the shrimp front, but the grits were amazing. It also paired really well with homemade jalapeno cheese bread!
- 2 cups Water You can use chicken stock but I prefer to make my own!
- 4 tsp Better than Bouillon Chicken base If you use pre-made chicken stock skip this step
- 2 cups Half & half
- 2 tbsp Unsalted butter
- 1 cup Instant Grits I personally use the five minutes grits but you can use stone ground!
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 2 Ears of cooked corn Cut from the cob
- 1 lb Shrimp Peeled and deveined
- 4 tbsp Unsalted Butter
- 1 tbsp Ole Bay You can add more or less
- 4-6 cloves Peeled and chopped garlic We love garlic over here!
- 1/2 tsp Black pepper
- 1/2 tsp Salt
- 1 Sliced Jalapeno Fresh if possible
- Bring the Water, Chicken Bouillon, half & half and butter to a boil. Once boiling, add the grits and whisk constantly until everything is fully mixed. Reduce the heat to low and cover. Stirring as needed (You don't want the grits to clump together) Once the grits are thick but still creamy you can add the salt and pepper.
- You' will want to pat the shrimp dry with a paper towel. Once the shrimp are dry, heat a large skillet over medium heat and melt your butter. Once the butter begins to sizzle add in your chopped garlic and seasonings. After the garlic has cooked for a minute or so you can begin to add your shrimp. Be sure not to over crowd your shrimp.
- To serve the grits, spoon them into a bowl, add the corn (You can toss the corn in butter, salt/pepper) top with shrimp and jalapenos. The jalapenos are totally optionally but add just the right amount of spice. I like to drizzle any of the leftover butter on top. Just gives the grits a little extra flavor! Serve Immediately.