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Mardi Gras Shrimp n' Grits

by Jane Worthington-Roth

For Mardi Gras this year we’re having a classic southern comfort dish, Shrimp n’ Grits. This easy recipe is packed with flavor and simple to prepare on a weekday night. If you have all your ingredients measured and set out you can get supper for two on the table in about 15 minutes.

“Laissez les bon temps rouler” – a Cajun expression - translated as “let the good times roll” conveys the playful attitude that prevails in New Orleans particularly during Mardi Gras season and also throughout the year.

Shrimp n’ Grits

¾ cup quick-cooking grits
¾ cup shredded cheese (e.g., Mexican blend or Italian blend)
3 tablespoons butter, divided
1 bunch of scallions, thinly sliced
1 – 2 teaspoons canned chipotle peppers in adobo sauce
1 cup double-strength chicken broth
1 pound peeled medium shrimp
Juice of 2 limes

  1. In a saucepan, cook ¾ cups quick-cooking grits in 3 cups of water on low heat. This should take about 5 to 7 minutes.

  2. Remove from the heat and stir in ¾ cups shredded cheese. Stir well to combine. Keep covered to keep warm while sautéing the shrimp.

  3. In a heavy frying pan, melt 1 tablespoon butter. Sauté the sliced scallions until soft, but not browned.

  4. I generally like to finely mince my chipotle peppers. If you like a mild flavor, use 1 teaspoon of just the sauce – but if you like it spicier, use 2 teaspoons of the peppers and sauce. Add the chipotle and chicken stock to the pan and bring to a simmer, stirring well to combine.

  5. Place the peeled shrimp in the pan and simmer for about 2 minutes on each side until the shrimp is opaque throughout. Remove the shrimp to a plate and keep warm.

  6. Add the lime juice and 2 tablespoons butter to the pan and simmer, stirring constantly, until the butter is melted and the sauce is thickened.

  7. Put grits into a warm bowls, top with shrimp and sauce.