Quick & Easy Shrimp-n-Grits
This simple version of Shrimp-n-Grits uses basic, quick grits but you can definitely upgrade to more "gourmet" stone ground grits. Quick grits typically use a ratio of 1 part grits to 4 parts liquid and I use half water and half heavy cream. So, if you are using a grit that has a different ratio, I would encourage you to do half the liquid as water and half as heavy cream.
1 cup quick grits
2 cups water
2 cups heavy cream
1 5.2 ounce Garlic & Herb Boursin Cheese
1 tsp salt
1 tsp seasoned salt
4 tbsp butter, divided in half
1 pound shrimp, peeled and deveined
1 bell pepper, diced or thinly sliced
1 tsp prepared garlic
FOR THE GRITS:
Cook the grits according to the package directions but using 2 cups water and 2 cups heavy cream rather than just 4 cups water. Add the salt and seasoned salt. When the grits are almost done, add 2 tbsp butter and the Boursin cheese. Continue cooking and stirring until the Boursin is melted through.
FOR THE SHRIMP:
Melt 2 tbsp butter over medium heat (medium low if using gas). Add the garlic, shrimp, and bell pepper. Saute, stirring regularly, until the shrimp are pink and cooked through, about 8-10 minutes. Serve the shrimp over the grits.
Makes 4 servings.