A warm and comforting meal is what I crave on cold days like today. The snow is lightly falling and the temperature is in the teens. Sometimes dishes like these take too long to prepare on a weeknight, though. The beauty of this recipe is that it doesn’t take very long, but it tastes like you spent all day on it. It may look like a lot of steps at first, but each step is simple and quick. My favorite part is that you make a quick shrimp stock that gives the grits the most unbelievable flavor. With the help of whole milk and some of butter, of course.
Oh man, when those pats of butter melt into the grits! For a long time I thought I could only get a good plate of shrimp and grits in the southern states, but I’m glad I was wrong about that. Add this recipe to your week nights!
Ok, you’ve read my mind here. I’ve actually been freezing bags of shrimp shells for a while now and I’m finally ready to make shrimp stock (even though your recipe only requires shells from a pound of shrimp, which is great). I am a Southern girl so you know I love shrimp and grits. Good call!
Jess – What an excellent idea! I must try freezing the shells when making other shrimp recipes. I love your practical ideas, Jess.
Shrimp and grits is a huge favorite of mine. Your take looks so delicious and comforting, and perfectly warming for a cold winter night.
Elizabeth – Thank you!
YUM. I just made shrimp and grits a couple weeks ago! But I totally didn’t make my own shrimp stock. I can’t wait to try yours’! Total comfort dinner, you’re right!
Megan – Aw, thanks! The shrimp stock is seriously my favorite part. It’s so quick, but adds lots of flavor!
P.S. BEAUTIFUL photo up top!