Shrimp and Welsh Grits

We had never heard of shrimp and grits until recently, but there's nothing wrong with spicy sea creatures over cheesy cornmeal. Especially since shrimp's one of our favorite things to have in the freezer. You can get it reasonably cheap in flash frozen bags. Any time you want to make something, just shake a few out of the bag and they're ready to go.

Of course our "grits" aren't really grits. We'd get shot in Georgia for these grits. Real grits should have a grainy texture. Instead, we used cornmeal, which makes them smooth and silky. Cornmeal also has the signal advantage of existing in our kitchen.

Shrimp and Welsh Grits

Grits

1 cup cornmeal
4 cups water
½ pound cheddar cheese
1 tbsp Worchestershire Sauce
2 tsp dried mustard
Milk or cream
2 tbsp butter
Salt

1. Boil the water.
2. Add cornmeal in a small stream while whisking vigorously.
3. Turn heat very low, and allow to bubble slowly, for about 2 ½ hours, stirring every fifteen minutes or so. Add water as necessary.
4. When cornmeal begins to turn white, add salt, mustard, cheese, butter, and Worchesterschire sauce. Stir and add milk until the texture is how you like it.

Spicy Shrimp and Sauce

12 shrimp, peeled and deveined
2 tbsp paprika
½ tsp cayenne pepper
1 tsp garlic powder
2 tsp flour
1 tbsp butter
Water or stock
½ tsp salt
Pepper
Canola oil

1. Add spices to a bowl and stir to combine.
2. Toss shrimp in spices. Allow to sit a few minutes.
3. Add 2 tbsp oil to hot frying pan.
4. Add shrimp, toss for about two minutes or cooked through.
5. Remove shrimp.
6. Add butter and flour and combine to make a roux.
7. Add ½ cup water or stock, bring to a boil, and stir. Ad more as needed.
8. Place shrimp over polenta. Pour sauce on top and garnish with parsley.