Good Food: Best Shrimp and Grits

Of all the South's grandest contributions to the Good Life (and there are many), I would put Shrimp and Grits at the top of any list. Over the years, I've tried many grits methods, but I find the one from the Flying Biscuit, a small diner in Atlanta, to be the best. (Thanks to Texas in Africa for cluing me in to this lovely recipe.). The secret ingredient: half and half. I recently made these grits for a friend's bridal shower (pictured left) and when she asked me for the recipe today, I decided that I would share this special gem with all Good Life followers. I serve my shrimp and grits in small antique demitasse cups (and, yes, of course, on a silver tray), but the recipe is good regardless of the serving pieces you use.

Flying Biscuit Grits
6 Cups of Water
2 Cups of Half-and-Half
3 Teaspoons Kosher Salt
1/4 Teaspoon White Pepper
2 cups quick cooking grits
1 cup white cheddar cheese
4 Tablespoons unsalted butter (cubed)

In a saucepan, combine water, half-and-half, salt and pepper and bring to a boil. Slowly pour grits into boiling water while whisking constantly. Reduce to low heat and continue to whisk often until thick and smooth (about 10 minutes). Add cheese and stir gently until cheese melts. Whisk again to combine. Turn off heat and allow grits to rest (about 5 minutes). Add butter and stir until completely smooth. Keep warm while making shrimp.

Shrimp Method
Defrost a package of frozen shrimp (peeled with tails on) by placing shrimp in a closed Ziploc bag and running warm water over the bag.
In a skillet, heat two tablespoons of butter over medium heat.
When butter begins to melt, add shrimp and cook until they turn pink.
Remove from heat, cool, and place in demitasse cups with Grits.

Serve with a smile and enjoy!