I love grits. There is nothing more comforting, than shrimp and grits on a fall afternoon. It’s warm, creamy, cheesy- and it’s not too greasy or overbearing. Making it 1 Pot Shrimp and Grits makes it even better- less of a mess to clean up!
A lot of people cook their shrimp seperately when they make shrimp and grits. Why? Just more mess, in my opinion. Toss ’em in and let them cook as the grits finish- pull it all off the stove JUST as the shrimp turns fully pink.
A lot of people think they dont like shrimp and try mine and like it. My secret? I dont overcook shrimp. Its easy to overcook shrimp to get rid of fishy flavor- but the problem is when you overcook shrimp it actually tastes fishier, and has a gross gummy texture. Overcooked shrimp is not fabulous- make sure you add them just at the end and pull it off the stove when the shrimp is fully pink- not longer.
- 1 lb uncooked shrimp peeled and deveined
- 3 cups water
- 1 cup quick grits I love Bob's Red Mill
- 2 cups sharp cheddar cheese