Shrimp and Cheese Grits

Clearly, I need to work on my presentation of foodie pictures taken to highlight my achievement of yumminess, but this was just too good not to include.

Cheese Grits:

*Jim Dandy Instant Grits (it's all they've got at the local store..), serving size for six

*Three ounces of Velveeta, cubed

*Water (according to serving size, minus a half oz)

*Milk

*Seasoning-- A Tablespoon of each: Garlic Salt, Montreal Salt Season, Coarse Sea Salt

*Cheese-any good hard block cheese, grated or cubed-two ounces

*Tablespoon of butter

Cook the grits according the directions. I like to stir mine with a fork after I pour the grits into the rapidly boiling water so they don't clump. I put the seasoning in with the dry grains prior to adding to water so they boil and seep flavor into the grits. I don't know if that's scientifically or culinarily accurate, but it works for me. 

When the grits begin to thicken, I add a dash of milk to make them good and creamy. Next, the cheese, Velveeta, and butter go it. Stir quickly and thoroughly, then cover your pot and let the mixture thicken. 

Shrimp:

*Deveined/Tails Removed Shrimp, frozen or fresh-one pound

*One jalapeno

*Garlic Salt

*Olive Oil

*Course Season Mixture-Salt/Pepper

*Shallot, finely diced

*Freshly Ground Pepper, coarse

Rinse and drain fresh or thawed shrimp. Dice jalapeno and shallot, then add to shrimp in bowl. Season with spices, then coat with olive oil. Set aside in refrigerator to marinate. 

When ready to cook shrimp, drain excess juice, and sautee in large pan. Make sure each shrimp has room to cook. Stir frequently. They are done when they are pink and curled, but not completely touching end to end. 

Serve shrimp on a mound of hot, delicious cheesy grits, top with freshly ground course pepper, and enjoy!