i'm a southerner...

but i am mexican, so i didn't grow up eating pot-pies, chicken n' dumplings or grits...none of that goes well w/ rice, beans, tortillas and sliced avocado (which there was ALWAYS fresh guac or sliced avocado on the dinner table, but i didn't grow to love the stuff until the last few years!  LOCO!)  anyway, my point to this glimpse of my upbringing is that i cooked and ate grits for the first time last night.  i have to say that they were rather tasty!  my husband happens to love the stuff, and i've been telling him for yeeeears that i would cook them sometime...but let's be honest, if i'm going to cook and cook something that i've never had before, i want to have a warm fuzzy that it's going to actually taste good.  the sounds of grrrr-its, isn't so appealing.  but as i've mentioned before, one of the reasons for this blog is for me to try new things and share those experiences.  so, lucky for you i followed a recipe and did it well enough to share :)  unfortunately, i did not document the cooking w/ photos (which is probably why i actually cooked it correctly!).  i will say that the recipe will be easy to follow and you know why?  it won't be in paragraph form like i read from...

why not list the instructions?

to make things worse, i actually took the above photo on my phone, lol!  i was looking through a southern living magazine at my friend mary's house when i spotted it :)  "this looks yummy...*click*"  thanks mary ;)

shrimp and grits (or as my gal, brooke named it "sandy grits")  don't you love it!?

unless noted, use salt, pepper, etc to taste

WHAT YOU NEED:

salt

pepper (i used pepper grinder for fresh ground)

1 cup instant grits (i used 3-minute brand)

1/2 cup shredded parmesan

1 lb peeled/deveined medium-size shrimp

olive oil cooking spray

1 tbsp olive oil

1 tbsp all-purpose flour

1 1/4 cup low-sodium chicken broth

1/2 cup chopped green onions

2-3 garlic cloves minced (i used 3...i always add at least one more clove than what is called for)

lemon (cut in half, ready to squeeze)

1/4 tsp hot sauce

2 cups baby spinach

PARMESAN GRITS:

-pour 4 cups water and salt in medium sauce pan, bring to a boil

-gradually whisk in grits

-cook over medium heat and stir occasionally for about 8 minutes or until thick

-stir in parmesan and pepper

-keep warm (i went ahead and poured them into a pie dish ready for the topping)

CREAMY SHRIMP SAUCE:

-spray skillet w/ olive oil and heat pan

-dump shrimp in and sprinkle w/ salt n peppa (...here and we in effect!)

-heat shrimp until just pink

-take shrimp out and set aside

-reduce heat and add oil

-whisk in flour for 1 minute

-whisk in broth, green onions, garlic, lemon juice, and hot sauce

-cook 2 to 3 minutes or until thickened (i had to add just a little more flour to thicken)

-stir in shrimp and spinach, cook until spinach is slightly wilted

-pour the saucy goodness over grits and enjoy!

as much as i enjoyed the meal, i explained to my husband (as he was going for a second helping) that i would much rather the creamy shrimpness over a bed of mashed potatoes :)  so, what i would love to try is making the creamy shrimp sauce and pour it over grilled chicken and mashed potatoes...mmmmm!