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When my husband and I moved to the South after he finished medical school for his residency, my dear mother-in-law (who grew up in Atlanta and is a Southerner through and through) told me that it was pretty much the law down here to (1) know what stone ground grits are, (2) like stone ground grits, (3) know how to COOK stone ground grits. At first I panicked, but then I kindly asked her if she knew any good recipes for grits. With a smile and a wink, she gave me the following recipe. Years later, and easily my family's favorite, this recipe is fantastic because most of the work is done while you sleep! Best yet is that my youngest usually won't touch seafood, but he'll sure eat this!
Serves: 8-10 small appetites (e.g. as a side dish), 5 big appetites (e.g. as a main dish)
Ingredients:
-1 cup of grits
-1 lb cooked and peeled shrimp
-5 cups of water
-1 cup jalapeno cheese ~ or a milder cheese if you prefer
-2 tomatoes, chopped ~ optional
-1/4 cup butter & 2 tbsp butter (for the shrimp saute ~ see below)
-2 tbsp chili powder
-1 tsp salt
Instructions:
-Put all ingredients EXCEPT the shrimp, chopped tomatoes, and 2 tbsp butter into a slowcooker on LOW for 6 hours.
-TWO hours before the 6 hours is up, saute the shrimp in a pan with 2 tbsp butter and the chopped tomatoes. Once the shrimp is tender, remove from the stove, drain any excess butter, and put shrimp into the crockpot.
-Turn the crockpot up to HIGH and cook for two more hours.
-Once the eight hours is up, stir the pot, and add shredded cheese for garnish, if desired. For us, we find the grits cheesy enough already.
Enjoy!
~Ellenor
