cottage shrimp and grits ~

We finally had sunshine at the end of the week, and I wanted my version of some comfort food to enjoy the weather, so I went for my fave 30 minute meal ~ Cottage Shrimp and Grits.

I call it Cottage Shrimp and Grits because I’ve made it in lots of coastal cottages. The recipe came from a cooking class many years ago, and I’ve tweaked it over the years to my tastes. Simple ingredients, like standard quick grits, but with TONS of flavor. I love stone ground heirloom corn gourmet grits as much as anyone, but unless you bring them with you, the local Piggly Wiggly usually only has the basics. However, these basic grits are delicious prepared with this recipe ~ I promise!

And the roasted tomato sauce is great added to soups, beans, nachos or even scrambled eggs, so it’s a good idea to make extra.

One more week until the time change and longer daylight, and spring is almost officially here! Enjoy my Cottage Shrimp and Grits for an early spring brunch on a sunny weekend morning, and it’s a virtual bluwatergetaway ~ just add your own beach music ~~~

cottage shrimp and grits with roasted tomato sauce ~~~

ingredients {for 2 servings ~ increase proportionally as desired for more servings}
shrimp ~ peeled and deveined, tails removed ~ 6 to 8 per serving
tomatoes {cherry, grape or regular tomatoes ~ small size}
1 or 2 jalapeño peppers, w/o seeds {1 small/med pepper to 1 small/med tomato}
1/2 cup quick grits
1/4 cup sugar
2 cups half & half
1/2 teaspoon salt
2-3 tablespoons olive oil
1 tablespoon butter
fresh flat leaf parsley {optional}

sauce ~ 1 small/med pepper to 1 small/med tomato per serving, use as much as needed for servings ~ Add olive oil to shallow pan, heat over med/high heat until oil shimmers. Carefully add whole tomatoes and char until skin is slightly blackened, Add cooked whole tomatoes and de-seeded jalapeños with salt to taste to food processor and pulse to sauce consistency. Add a scant tablespoon of water as needed to achieve sauce consistency. I use my mini-chopper/processor for small quantities.

grits ~ heat milk almost to boiling, add sugar, salt and grits ~ stir to combine. Cook on low heat uncovered 5 minutes, stirring occasionally.

shrimp ~ melt butter in shallow pan over medium heat until foaming ~ add shrimp. Cook through until slightly pink ~ 2 to 3 minutes. Don’t over cook.

Layer shrimp over grits and top with sauce ~ top with chopped parsley if desired ~ enjoy!

Here are a couple of photos to show the sauce prep ~ everything else is straightforward and the whole dish is ready in under 30 minutes, even less if there are some cooked shrimp in the fridge, like some Dockside Shrimp left from the previous evening! 🙂