Whenever I think about Black/African American history I think of Southern cooking: collard greens, candied yams, grits and so much more. Growing up in a Caribbean household I mostly ate Haitian/Latino foods, “Chinese” food, and the typical “American” fare. It wasn’t until college that I got to explore foods from different cultures.

I had grits for the first time 3 and a half years ago. I was at one of my rotations and I thought it was Cream of Wheat. I grabbed a bowl and began to prepare it like I usually do with some cinnamon and a dash of sugar. It was DISGUSTING!!! From then on I was completely turned off from grits.

Then a couple of years ago while in Savannah, GA, my partner ordered grits and it tasted okay… While in New Orleans our hotel offered breakfast and grits were on the menu. I tried it and liked it. So this month I figured while not try to make this popular Southern staple to celebrate the last few days of Black History Month. I guess fourth time is a charm because I LOVED it.

I’m not great in the kitchen but the only way to get better is to practice. So here is the recipe of my Tasty Spicy Shrimp and Grits!

Tasty Spicy Shrimp and Grits
Print Recipe
Basic Shrimp and grits recipe to tickle your taste buds. Be sure to have water on hand because this recipe can get a little spicy
Servings Prep Time
2 20-45 minutes
Cook Time
20 minutes
Servings Prep Time
2 20-45 minutes
Cook Time
20 minutes
Tasty Spicy Shrimp and Grits
Print Recipe
Basic Shrimp and grits recipe to tickle your taste buds. Be sure to have water on hand because this recipe can get a little spicy
Servings Prep Time
2 20-45 minutes
Cook Time
20 minutes
Servings Prep Time
2 20-45 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. 1: dice onion, green pepper, and red onion
  2. 2: Add the shrimp, 1 tablespoon of olive oil, crushed red pepper, paprika, cayenne pepper, salt and pepper to taste and toss (mix).
  3. 3. Pour 1 tbsp of olive oil in a large skillet and heat. When skillet is warm saute the onions, and peppers.
  4. 4. When onion is a browned and peppers are slightly softer add shirmp and cook until pink.
  5. 5. When shrimp is cooked remove from skillet and put into a bowl. Cover the bowl to keep the shrimp warm. *Put water in a bowl in a saucepan for the grits.
  6. 6. In the same skillet, pour the wine and stir until the wine warm. Slowly add cream and reduce the heat to low. Continue stiring until thickened.
  7. 7. Once water is boiled slowly add grits into saucepan and cover. Ocasionally stir grits until water is completely dried out.
  8. 8. Once water is dried and butter and stir.
  9. 9. Set two plates out and place shrimp alongside the rim of the plates. Then add the grits in the center of the plates. Pour sauce on top of grits and put 1 or 2 shrimp/green pepper in the center of grits/cream mixture.
  10. 10. Bon Appetit!!!
Recipe Notes

Cooking and prep time can depend on many things. I'm a new cook and take a while to chop and dice. I'm also one of those feel the recipe as I go kind of person. So if while I'm cooking I feel like 1/2 tablespoon of cayenne is better that's what I'll do! I encourage you to do the same!

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