Last Minute Shrimp & Grits (Plus a few mushrooms)

 Are there awards out there somewhere for worst food blog photography?  If there are, I seriously need to be nominated.

The idea for this plate of shrimp and grits was born whilst I was perusing one of my 4,000 Pinterest boards.  I happened upon a recipe for garlic shrimp.  After reading the recipe, I thought it might make a good base for shrimp and grits, AND I had all the ingredients on hand.

Last Minute Shrimp & Grits

Frozen Easy Peel Shrimp (however many you want- I was by myself, so I used about 8)

White Button Mushrooms- optional- but really good!

Salted Butter- maybe 2 or 3 tablespoons

Minced garlic from a jar- does anyone really measure this stuff?  Cuz you shouldn't.

Salt/Pepper/Seasonings of your choice- also not measured- I used chicken bouillon with tomato, and Justice seasoning from Penzey's

White wine- a few glugs

Heavy cream- a few glugs

Finely grated parmesan cheese- absolutely no measurement allowed

Leftover cheese grits

Thaw the frozen shrimp according to package instructions.  I usually put them in a bowl and run tap water over them. Peel them and make sure they are dried off- then season with salt and pepper.

Melt the butter in a skillet over medium/high heat and add the garlic.  Add whatever dried seasonings you want to use so they can bloom in the melting butter. After a few seconds, throw in the shrimp and mushrooms.  Cook about 2 minutes until they turn pinkish and mushrooms have released their juice.  Remove the shrimp from the skillet.

Deglaze the pan with a few glugs of white wine, add a little more of whatever seasoning you're using, and let it reduce a little.  Add a few glugs of heavy cream and let it simmer a few minutes.  Add the finely grated parmesan and stir or whisk to combine the cheese and sauce. Taste it to see if you need anymore salt or seasoning.  Add the shrimp and any accumulating juices back to the skillet.

Now, I had leftover cheese grits in the ice box- but if you don't, just use instant grits (old school southern cooks can come at me over this- but I work full time and this was a weeknight- mind ya business).  Add whatever grated cheese you have once the grits are done cooking.  

Warm up the grits and put a few dollops on the plate (or in a bowl), then spoon the shrimp, mushrooms and creamy gravy over the top.  If I had company coming over, I'd probably add sliced green onion tops or maybe some fresh parsley as a garnish.  Maybe even a lemon wedge or two.