So I actually just held a cooking class at my Library for one of my favorite dishes! It was the fist time I wrote down a recipe.
It’s shrimp and grits y’all!
1 cup of shrimp
1 fresh tomato
2 stalks of celery
4 tbsp of butter
1 tbsp flour
1 tsp of gumbo
Salt to taste ( optional I don’t cook with added salt cuz high cholesterol runs in my family)
2 cup dry grits
½ chicken bouillon
4 cups of water
Cheese to taste
Cut up all your vegetables into small half inch squares while heating your butter in a sauce pan on medium heat. Add celery to hot pan once butter is bubbling. Stir celery until evenly coated by butter, then add tomatos. Stir vegetables and then spread out into even layer that covers bottom of pan. Let tomatoes and celery simmer until tomatoes start to stew. Once there is plenty of liquid from tomatoes add shrimp and gumbo fille, stir and let cook. Once shrimp have cooked for about a minutes add flour and stir vigorously to thicken up mixture. Continue to cook until shrimp is done and mixture is thick.
Grits
Add 2 cup of grits to rice cooker with four cups of water. Crumble ½ bouillon cube into water, turn on rice cooker and let cook.
This makes two serving sizes with extra grits left over, Incase you want to make grit cakes with the left overs! Or you just like extra grit, I’m not here to judge.