This was our first official meal in our new kitchen/home…other than the Pagliacci we devoured last night while unpacking :0)  I am super excited to have a gas stove but I am still getting used to the flow of the kitchen…can’t remember were we put everything!

Sourced from Whole Foods South Lake Union

I have been wanting to make grits for a while now…we first had them on our Honeymoon in North Carolina and again in New Orleans.  It was a rainy day here in Seattle so naturally Spicy Garlic Shrimp & Cheesy Grits sounded like the perfect comfort food SO I dropped by the South Lake Union Whole Foods to pick my ingredients up.

Had to de-vein the shrimp...its pretty gross

Here is what you need…

…for the shrimp:

1 pound fresh medium-sized shrimp, deveined without tails (if you haven’t done this before, check out:
Olive oil
2 tablespoons butter
1/2 lemon, cut into thin slices
5 cloves garlic, minced
2 green onions, chopped
Red pepper flakes, to taste
Sea salt, to taste
Fresh Black Pepper, to taste

9" round

Preheat the oven to 400 degrees.

In a glass baking pan (8″x8″ or 9″ round) drizzle enough olive oil to coat the bottom of the pan.  Season with red pepper flakes, sea salt and pepper.  I used Spicy Garlic Oil I bought in Pike Place at Sotto Voce– great stuff and perfect for gifts!

Pop the pan in the oven for 10-12 minutes, checking every few minutes.  If it starts to brown, remove from the oven.

Lemon and garlic were a great addition to the shrimp!

Remove the pan from the oven and add the butter, moving it around in the pan  until it is melted completely.  Then add the shrimp, garlic, green onions and lemon evenly coating with the oil mixture…no need to squeeze the lemons!

Pop into the oven.

Bake for 8-10 more minutes until the shrimp turns pink and just start to curl…best to check every couple minutes.  Remove and set aside while you prepare your grits!

….for the grits (inspired by Mr. B’s Bistro, New Orleans):

Try not to over cook the shrimp.

2 cups heavy cream
2 cups milk (your choice…I used 2%)
1 cup stone-ground grits (I used Bob’s Red Mill)
1/2 cheddar cheese, shredded
Sea salt & black pepper, to taste

When you first put the oil in the oven, start heating your heavy cream and milk on low to medium heat.  Bring the milk to a simmer and then whisk in the grits.  Stir/lightly whisk for about 25 minutes and then stir in cheese, salt & pepper.  Do not boil!


Plate the grits, top with some shredded cheese, green onions and shrimp.  If you are feeling frisky, add a spoonful of the oil/butter mixture on top….mmm.  Enjoy!

Seattle Spicy Garlic Shrimp & Cheesy Grits