Gimme Grits!

Mabry Mill, Blue Ridge Parkway

We have officially assimilated to the South with the introduction of grits to our dinner menu.  We first purchased some stone ground grits during a visit to the Mabry Mill last summer.   We were a little unsure of what to do with them until friends cooked us Shrimp and Grits.  Thank you Gibson and Lydia!

My kids will happily eat this dish.  The grits do have cheese added at the end of the cooking process.  To accommodate my son’s food allergy, I pull some aside for him and add Daiya cheese shreds.  I use cow milk cheese for the remaining grits.  Here is my take on Shrimp and Grits:

One Butternut squash, cooked and cubed into bite size pieces

*Cut in half lengthwise, remove seeds and bake at 350 degrees for 45-60 minutes.  Peel and cube after baked.

Enough shrimp for your crew ( assume 5-7 per person).  Peel and devein shrimp, set aside.

One bunch of kale or collards, washed, dried, and torn into small pieces.   Discard the vein and stem.

Grits:  Assume 1 cup of uncooked grits for serving 4 people.  Cook according to the directions on the container of the grits you purchase.  I really like coarsely ground grits, but in places west of the Mississippi, you may only find instant grits or quick cooking grits.  Cook them slow and low. 

½ to 1 cup of shredded sharp cheddar cheese for grits

1 onion, diced

2-3 cloves of garlic, minced

½ -1 tsp of smoked paprika or Old Bay Seasoning

Salt and pepper to taste

¼ cup of water

Sauté onion and garlic until soft, add shrimp and seasoning.  Just when the shrimp is nearly done cooking, add the greens, water, and cover pan to steam the greens. Set aside.

Combine cheese and grits with one tablespoon of butter or butter substitute.

Serve shrimp and kale spooned over grits with butternut squash on the side.