Shrimp & Grits Gypsy Gourmet Style


2 lbs large shrimp 21-36 ct per lb peeled, de-veined, tails on
1/4 stick butter (real!)
2-3 tsp minced garlic, jarred or fresh
1 T heaping Cajun seasoning without salt (Mine came from DeKalb Market. Trader Joe’s, Local Co-Op, or Sprouts bulk will work. Or make your own.)
3-4 stalks of green onion , greens chopped and white part discarded
1 c Quick grits, follow package directions
1/2 c finely shredded sharp white cheddar cheese
1/4 c finely shredded sharp cheddar cheese
3/4  stick butter (real butter, no plastic tub crap please!)
1/4 to 1/2 tsp sea salt or to taste


To begin with gather your supplies and cut the green onions and set aside. Fix quick grits according to package instructions adding butter, cheese, and salt, stirring well and set aside covered. Get a large skillet hot on med-high melt butter, adding shrimp, seasoning, and garlic. Cook until done, meaning they’re pink and not grey at all. This will go fast, so don’t walk away or you will over cook the shrimp. At the last minute add green onions and stir, removing from heat. Voila! Shrimp and grits. Serve grits in a bowl and spoon the shrimp over the top. Easy & delicious.