Shrimp and Grits
Another southern favorite. This is a spicy main course.
2-3 pounds peeled shrimp
½ jar (8 tablespoons) River Road Barbequed Shrimp Seasoning (fiestaspices.com)
1 stick unsalted butter
1 cup olive oil
3 Tablespoons Worcestershire sauce.
Pre-heat oven to 350 degrees F.
In a shallow baking dish, add olive oil, butter and Worcestershire sauce. Warm in oven until butter melts, then mix well.
Spread shrimp in pan and stir to coat. Cook for 20 minutes until shrimp are pink.
Serve with sauce in shallow bowls over hot grits.
Grits
1 cup old-fashioned grits or polenta
3 cups water
1 teaspoon salt
½ cup grated cheddar or fontina cheese
In large saucepan, stir grits, cold water and salt. Bring to a boil, stirring. Lower heat. When grits begin to thicken, add grated cheese and beat until smooth. Serve hot.
Serves 6-8
