Old Wine with Shrimp and Grits

A few years ago, Kenny and I got this wine on sale somewhere.  I have been hoarding it (I don't know why I was hoarding a $6 wine, but I did).  I needed some wine for a pasta dish, so we opened it up and it was wonderful.  I think the dust on the bottle made it better.  I drank a glass with my Shrimp and Grits martini.  This version of Shrimp and Grits is cheap and easy and everyone loved it.  Here is the recipe:

2 cups water

1 cup milk

Tabasco, salt, and pepper to taste

Bring to a boil, then add a little less than 1 cup of grits. Stir like crazy and immediately turn down the heat.  Once the boiling stops, continue to stir for a minute and then go to the next phase.

Take a frozen bag of shrimp out of the freezer and set the shrimp in a colander with cold water running over it.   Melt 1/4 cup butter in a skillet over medium heat and add the following:

1 Tbs onion flakes

1/4 tsp minced garlic

1/4 tsp paprika

1/2 tsp chili powder

1/4 tsp garlic salt

Tabasco and black pepper to taste (I added a lot of both)

Then add the shrimp to the mixture and fry the shrimp until they look done - probably about 3 minutes.  Turn off heat. 

Add  1/2 cup cheese to the grits (cheddar, American, or whatever you have) plus about 1 Tbs of parmesan cheese (I just used the Kraft in a can kind since I didn't have any fresh).  Stir until the cheese is melted.  Turn off heat and let the grits cool off about 5 minutes.

Spoon the grits into martini or wine glasses (try not to get any on the sides).  Then add the shrimp and butter mixture on top (be sure to get plenty of the butter mixture in the glass).  Serve after the mixture has cooled a little.  

There are plenty of great Shrimp and Grits recipes with bacon and onions and all kinds of wonderful things, but around here I have to do everything fast because my family gets hungry and they all hang out in the kitchen while I am cooking.  Crystal helps a lot but she is always in a hurry.  This quick method still tastes wonderful and looks very festive.