When it comes to comfort food that truly embodies the heart of Southern cooking, few dishes can compete with Shrimp and Grits. There’s literally a whole ass festival on coastal Georgia dedicated to this dish. The secret to good grits lies in the technique: cooking the grits low and slow, allowing them to gradually absorb the liquid and release their natural starches is KEY. This act of patience transforms the grits into a velvety, smooth base that perfectly complements the savory shrimp, spinach, and pico.

Ingredients:

For the Grits:

• 1 cup stone-ground grits
• 3 cups water or chicken broth
• 1 cup heavy cream
• 1 cup shredded Gouda cheese
• 2 tablespoons unsalted butter
• Salt and pepper to taste

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste

For the Spinach:

• 2 cups fresh spinach leaves
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

For the Pico de Gallo:

• Just buy fresh pico. Seriously. You can make it but…don’t. Good grocery stores have fresh pico or salsa you can use.

Instructions:

1. Prepare the Grits:

1. In a medium saucepan, bring the water or chicken broth to a boil.
2. Slowly whisk in the grits, reduce the heat to low, and cook, stirring occasionally, for about 15 minutes.
3. Stir in the heavy cream and continue cooking for an additional 10-15 minutes, or until the grits are tender and creamy.
4. Add the butter and shredded Gouda cheese, stirring until fully melted and smooth. Season with salt and pepper to taste. Keep warm.

2. Cook the Shrimp:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the shrimp, paprika, cayenne pepper (if using), salt, and pepper. Cook for 3-4 minutes, or until the shrimp are pink and opaque. Remove from heat and set aside.

3. Sauté the Spinach:

1. In another skillet, heat the olive oil over medium heat.
2. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat.

4. Assemble the Dish:

1. Spoon the creamy Gouda grits onto a plate.
2. Top with sautéed spinach, then add the shrimp.
3. Spoon the pico de gallo over the top.

5. Serve and Enjoy:

• Serve immediately, garnished with extra cilantro or a lime wedge if desired.