Hello hello! Welcome back. Today I'm blabbing for a brief moment about shrimp scampi.
I love everything about it. I think it is the first shrimp dish I ever tried and actually liked. If you've been following along with me, then you know that I was a rather picky eater as a child.
Anyway, these shrimpies are straight up bathing in saucy goodness. Olive oil, butter, white wine, garlicy goodness. Paired with creamy grits makes this a perfect comfort dish. When the sauce of the scampi blends into the grits, it's heaven.
Side note, this weekend was absolutely beautiful. The first time I was able to sit outside without a coat on and enjoy the warmth of the sun. Very excited for that to become a normal thing.
Shrimp Scampi and Creamy Grits
For the grits:
- 1 cup stone ground grits
- 2 cups water
- 2 cups whole milk
- 3 tablespoon butter
- ¼ cup heavy cream
- salt & pepper
For the shrimp scampi:
- 1 ½ lb fresh shrimp I buy them cleaned up already
- 4 tablespoon butter
- 2 tablespoon extra virgin olive oil
- 5 cloves garlic minced
- ¼ cup dry white wine
- ¼ teaspoon red pepper flakes
- salt & pepper
- 2 tablespoon parsley
- 1 lemon
- In a medium pot, bring the water, milk and a pinch of salt to a boil. Once at a boil, add in the grits and reduce to a simmer.
- In about 15 minutes, stir in the butter and cream and simmer until desired consistency - about 5 more minutes
- Simultaneously, in a medium pan on medium heat, sauté the garlic in the butter and olive oil. Once fragrant, about 3 minutes, deglaze with the white wine and juice from half a lemon.
- Once the white wine has reduced for a few minutes, add the shrimp, red pepper flakes, salt & pepper. Cook on each side for approx. 2-3 minutes.
- Serve the shrimp over the grits with a sprinkle of parsley and squeeze of lemon.