For Black History Month, and in honor of John Lewis’s many years of hard work on behalf of the people of Georgia, I am sharing my twist on a traditional southern meal, Shrimp and Grits. It takes only 10 minutes to make from start to finish and is a great way to try grits, if you’ve never made them.
Grits, a traditional Southern grain made from ground corn, are low in calories and fat and have a decent amount of fiber per serving. They are also rich in iron, thiamin and folic acid, so they’re a healthy indulgence, especially if you don’t stir in too much butter.
For a special Georgia-themed dessert, you might enjoy this traditional peach cobbler from Cooking My Life .
Recipe: Spice-Tossed Shrimp with Parmesan Grits
Enjoy creamy grits with flavorful shrimp.
- 4 cups water
- 1 cup quick-cooking (not instant) grits
- ¼ - 1/2 tsp. salt
- 1 Tbsp. butter or margarine
- 1/2 cup grated Parmesan cheese, or use shredded Cheddar cheese
- 1 lb. large shrimp, peeled and deveined, or use tempeh for a vegetarian alternative
- 1 Tbsp. dried oregano
- 1/2 tsp. dried thyme
- 1 tsp. salt-free lemon pepper seasoning
- 1/2 tsp. chili powder, or use 1/4 tsp. chipotle chili powder
- 1/2 tsp. black pepper
- 2 Tbsp. extra virgin olive oil
In a medium saucepan, bring the water to a boil. Stir in the grits and 1/4 tsp. salt, reduce the heat, cover and simmer it for 5 minutes, removing the cover to stir it occasionally. Remove the grits from the heat and stir in the butter or margarine and the cheese.
Meanwhile, wrap the shrimp in a clean dishcloth to dry it thoroughly.
In a medium bowl, combine the oregano, thyme, lemon pepper, chili powder, 1/4 tsp. salt (optional), and pepper. Toss the shrimp thoroughly with the spices to coat it.
In a large heavy skillet, heat the oil over medium-high heat. When it is very hot, add the shrimp and cook it for about 2 minutes per side until it is pink and firm. Serve the shrimp immediately, spooned over the grits.