Shrimp & ‘Grits’

by Gavan on January 25, 2012

Being Irish we have many classic dishes that are exclusive to my homeland. Beef & Guinness stew, bacon & cabbage, soda bread…I could go on. Every nation and region, for that matter have food that’s indigenous to that area. The other night I thought I’d surprise my good lady with something, a bite to eat that I knew she’d appreciate (and get me some well needed brownie points). This is a southern classic as I found out on my trip to Savannah a few months back except usually made with grits. I put my twist on it by making it a little healthier but kept the essence of the dish I think. I also served it with some roasted Brussels Sprouts which are one of my favorites but as you’ll see I ate them before I got the photo. Ah well!

What’s the difference between grits and polenta you ask? I wondered the same thing and found an excellent definition here.

Serves 2

1 lb wild shrimp – 16/20s P&D (peeled and deveined)
squeeze lemon juice

1/2 cup dry polenta (cornmeal)
1 1/2 cups water
1/4 tsp salt
1/2 lemon – zested
1 tbsp fresh rosemary – finely chopped
2 tbsp non-fat Greek yogurt
olive oil spray


Bring the water to a boil, add salt. Once boiling reduce heat to simmer and whisk in polenta. Keep stirring occasionally until polenta thickens, 6-7 minutes approx. Meanwhile preheat grill pan on high heat. Coat pan with oil spray. Season shrimp with S&P on both sides and cook for 3-4 minutes each side. You’ll know they’re done when they turn pink and are firm to the touch. Once cooked squeeze lemon juice over. To finish polenta stir in rosemary, zest and yogurt. Taste and season with S&P.

A little taste of the south from an adopted Southerner.


All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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