Old Bay Shrimp & Grits

Born and Bred in Maryland, Old Bay is a staple in my kitchen! I will often put it on corn on the cobb, pasta, potatoes, basically anything you would put salt and pepper on you can substitute Old Bay. So as I have become addicted to Shrimp & Grits I have decided to mix Southern & Mid Atlantic and enjoy the mixing of cultures!

Old Bay Shrimp & Grits: Serves 2

1/2C Grits (not instant)
2C Water
2tsp Butter
1/2tsp Old Bay
1lb Shrimp - De-Veined & in Shells
2TB Old Bay
1/2C Water
1/2C Distilled Vinegar

In a sauce pan bring water & 1/2tsp Old Bay to a boil, add grits and reduce to a simmer, whisk every 2 minutes or so until the grits thicken and all water is absorbed. Add butter and melt in and keep on low while cooking the shrimp, continuing to stir every few minutes until ready to eat.

In a large saute pan mix remaining water, vinegar and Old Bay together and bring to a simmer, toss in shrimp in a single layer (you may need to do the shrimp in 2 batches depending on the size of your pan) and cook for 3-4 minutes until they have cooked through. Remove from the liquid and let cool until you can handle them and peel the shrimp, discarding the shells.

Serve the shrimp over the grits and enjoy the result of Southern & Mid Atlantic Cuisine!

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WW: 10 Points Plus / serving