I’ve praised grits before and in this dish, I’m turbo charging them to the freakin’ top of the world in culinary goodness. I’ve heard of this dish in fancy coastal restaurants. I’m sure my relatives have devoured a pan or two of these. Any true blue-blooded N’Awlains’ native will know what I’m talking about. The secret ingredient in my shrimp—beer. Shhhh, don’t tell anybody because anybody who knows me knows I can’t stand beer. Give me wine or a cocktail any day, but keep the horse pee away.
Let’s start with grits. I use the real stuff and boil it in a pan with water and throw in good stuff like cheese (gruyere, cheddar), ground pepper, and green onions.
Now the shrimp and beer. Just a cup of whatever beer suits your fancy.
When the shrimp is done (about 5 minutes on high heat), add garlic, crushed red pepper, fresh parsley, fresh lemon juice, grated parmesan.
To make this a little bit healthy, I roasted some asparagus and drizzled a little herb and yogurt sauce on top.
The only “bad” thing in this whole dish is the beer and cheese. I didn’t have to use much of either because I used good cheese that melts very well with a blank starch like grits. This was fun and I will make this again. Grits are no longer just for breakfast.