Cheesy Lobster Shrimp n’ Grits!
Where shall we start? Let’s center our focus on the grits, as we have the Native Americans to thank for that. They are very similar to ground hominy or maize ( I haven’t tried them yet however, I am open to recipes). Grits are a southern staple, most norotiously consumed in the early 1800’s making its appearance as a cheap way to get full and subsequently feed your slaves.
Just as Africans during slavery were given rotten meat, and my resourceful ancestors turned to seasoning to mask it’s rancid taste; we did the same with grits. Adding spices, and various meats allowed individuals to enjoy what would otherwise be a very unpalatable meal. Like many ‘poor man’ meals, through adaptation these same dishes have been recreated into gourmet eats.
Grits, in recent years have been a main course; from shrimp and grits, jalapeno grits, fish and grits, or they can accompany a plethora of delicious meats and sauces. I personally love savory, cheesy grits with my breakfast or shrimp and grits. It’s no secret that I love seafood, so what better way to ruin my diet than with this bodacious combination.
I am not afraid to admit that yes, I can make tiered wedding cakes and the most complicated dinners, but I struggled making rice and grits (for the life of me I could not get it together, LOL). I believe that it’s important to add that the most simple dishes require patience, and an understanding that their preparation should not be overcomplicated. Take for instance biscuits, they typically have 5 or so ingredients (flour, egg, butter, baking soda, buttermilk)… but it is VERY easy to over mix, and bake way too long. Likewise, grits need to absorb a lot of liquids but the line between too much and too little is VERY thin. Teetering between a lumpy pile of goo, and a soupy mess can be disheartening to say the least. Luckily, you have me to help guide you along the way.
I can assure you that when I created this recipe that I did not intend to type a synopsis of grits, but like many task I tend to take it to the next level. If you’re tired of me yapping lets get into this recipe… as always don’t forget to like, share, and comment!
Cheesy Lobster Shrimp n' Grits
Equipment
- Saucepan
- Small frying pan
Ingredients
- 2 small lobster tails
- ½ pound shrimp
- 1 cup grits
- ¼ cup heavy cream
- ½ cup cheddar cheese
- 3 tbsp Old Bay seasoning
- 1 tbsp Parsley (for garnish)
- 3 cups water
- 4 tbsp butter
- ½ tsp cayenne pepper
Instructions
- 1. Add your grits to a medium saucepan and rinse with water twice! (Keep in mind that your grits may double in volume, as well as bubble when cooking so choose the appropriate sized based on the servings you are preparing.)
- 2. Add water to your grits and add your pan (uncovered) to your isle on medium heat. Leave your grits until they start to simmer or bubble quickly. Once your grits start to bubble, turn your heat down to a low medium and cover. (It is important that during this process you keep a close eye on your grits. If they run out of water and get too thick, add water 4 tablespoons at a time (it's easier to add more water rather than add more grits) until the mixture is creamy, this should take around 15- 20 minutes.
- 3. Once your grits have thickened, add half of your cheese, heavy cream, cayenne pepper, 1 tbsp Old Bay and 1 tbsp butter. Stir over heat until melted. Once the your cheese has melted and your seasonings are combined into the grits, cover and lower heat.
- 4. Peel and devein your shrimp, and remove meat from lobster. Cut your lobster into one inch pieces and combine into a blow with your cleaned shrimp. Add in the rest of your Old Bay seasoning and mix.
- 5. In a small frying pan, add 3 tablespoons of butter and place over medium heat. Once your butter starts to bubble add in your lobster and shrimp. Sautée until cooked through.
- 6. Add a quarter cup of your grits into your bowl. Sprinkle a little bit of your cheese into the middle of your grits, and add another small scoop of grits on top. Add your lobster and shrimp on top, drizzle any remaining butter from the pan on top. Sprinkle with parsley & enjoy!
