Southwestern Shrimp and Grits
Makes 4 servings
If you are actually making this for a potluck party, you might want to cook the whole thing start to finish at your friend’s house. It is a great dish for this kind of potluck approach–the whole thing can be made in under 15 minutes.
1 quart chicken broth
3 tablespoons unsalted butter
1 cup yellow grits
2 shallots, thinly sliced
1 pound shrimp, peeled and deveined
1/2 teaspoon chili powder
1 lime, juiced
Fresh parsley leaves or sliced scallions for garnish
1. In a medium, lidded saucepan, bring the stock, butter, and 1/2 teaspoon salt to boil over medium-high heat. Whisk in the grits, and turn the heat to low. Cook, stirring occasionally, until the liquid is absorbed and the grits are tender, 5-7 minutes. Remove from the heat, cover, and let stand for 5 minutes.
2. In the meantime, make the shrimp: in a medium non-stick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the shallots and saute until golden brown, about 3 minutes. Season the shrimp on both sides with salt and the chili powder. Push the shallots to the sides of the pan, and add the shrimp to the center. Cook until pink, about 1 minutes per side. Add the lime juice to the pan and scrape up any brown bits. Set aside.
3. To serve, spoon the grits onto a serving platter or individual plates, and top with the shrimp and shallot mixture. Garnish with parsley or scallions and serve immediately.