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Adventure Begins in the Kitchen

Shrimp & Grits For 2

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Shrimp & Grits

I woke up over the weekend with a massive craving for homemade breakfast.  Homemade waffles to be exact.  But when I went into the kitchen, I realized I used up the last of the coconut milk and waffles just weren’t in the cards.  And it was freezing outside, so going to the store just wasn’t an option.

Lobster Stock and Grits

But what I did have was all of the ingredients for shrimp and grits {super odd, right?}.  So never having made shrimp and grits before, I mixed and stirred until I had myself a warm breakfast that was way more delish than I could have ever anticipated.  I posted a proud picture on Instagram and thought about one thing that would transform this already fab dish into something amazing – lobster stock.

Sauteed Shrimp

And I was right.  Lobster stock was a game changer.  The grits were creamy and complex without feeling heavy like restaurant grits {filled with milk and cheese} and they balanced perfectly with simple shrimp and eggs.

Shrimp & Grits

By Kristin Published: November 19, 2014

  • Yield: 2 Servings

I woke up over the weekend with a massive craving for homemade breakfast.  Homemade waffles to be exact.  But when I went into the …

Ingredients

Instructions

  1. In a small saucepan, bring lobster stock, butter, and salt to a boil.
  2. Add grits, reduce heat to low, cover, and cook for 15 to 20 minutes until grits are cooked and most of the moisture is absorbed.
  3. While grits are cooking, add butter to a frying pan over medium-high heat.
  4. Add garlic and stir until slightly browned.
  5. Add shrimp, season with salt and pepper, and cook for about 2-3 minutes on each side or until cooked through.
  6. If you're topping with eggs, prepare two over medium eggs.
  7. When grits are finished, pour into a bowl and then top with eggs and shrimp.
  8. Garnish with green onions and serve.

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