GOOD AND CHEAP DINNER RECIPES - SHRIMP AND GRITS

SHRIMP AND  GRITS

FOR FOUR

The cost of shrimp has jumped sharply since I wrote this recipe, so save this one until you  can find a deal—under about $8 per pound. This is far from an authentic Southern version of this dish, but it is absolutely delicious. Southerners will demand you  use white stone-ground corn for this, and I won’t quible,  but feel free to use yellow  if it doesn’t offend you.

GRITS

• 1 cup grits
• 4½  cups vegetable or chicken stock
• ½ cup sharp cheddar, grated
• 3 scallions, finely chopped

TOPPING

• 1 lb shrimp, peeled and deveined
• 1 tbsp butter or vegetable oil
• 1 medium onion,  chopped
• 1 bell pepper, chopped
• 2 sticks celery, chopped
• 2 cloves garlic, finely chopped
• 1 green  chili, finely diced  (optional)
• 1 tomato, chopped

RECIPE

1. Bring the stock to a boil in a medium-sized pot, then turn the heat down to low and slowly pour in the cornmeal while stirring briskly with a wooden spoon. Stirring while  pouring is crucial to keep the grits creamy and smooth—no lumps! Once the grits become smooth and thick, place a lid on the pot with the spoon still in it so that steam can escape.
2. Let the grits cook while  you  prepare the rest of the meal,  checking  in occasionally to give them a stir. The total cooking time should be about 25 to 30 minutes.
3. Meanwhile, prepare the shrimp and vegetables. Add the butter or oil to a large pan  on medium heat and let it get hot. Add the onion, pepper, and celery. Sauté until the onion  is just translucent, about 2 minutes. Add the garlic, as well as the green chili if you  like things spicy.
4. Let everything cook for another minute. Add the tomato and cook for 3 or 4 minutes, until the tomato releases its juice and the vegetables resemble a thick and chunky sauce.  Add a dribble of water to keep everything loose and saucy, then toss in the shrimp. Cook, stirring occasionally, until the shrimp are pink  all over. Add salt and pepper to taste.
5. Once the grits are ready, take them off the heat and add the cheese and most of the scallions,  then stir. Ladle the grits into bowls  and top with the shrimp, vegetables, and a few more scallions.

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