Archer Farms Wild Caught Key West Pink Shrimp.
I've bought them before and they cooked up beautifully. For $13, and a pound of some of the most delicious shrimp on the planet, it was hard to beat.
And here is what I made with my delicious shrimp!
Shrimp and Grits. For less than $5 per person. And soooooo incredibly easy. And....GLUTEN FREE!
Grits are just about my favorite food. Shrimp is just about my favorite food. Add salt, butter, and bacon fat? It's pretty much heaven. I'm sure of it.
My cookie sheet from the bacon cooking was put to good use. Matt had poured almost all of it into our bacon fat keeper thingie (it's an old peanut can), but there was still plenty of fat and cracklins on the sheet, so I threw the shrimp in one layer down on the cookie sheet and added more butter, then a little kosher salt, black pepper, and garlic salt. Be generous with the salt; shrimp need a lot of seasoning. I put them in a 350*F oven for 20 minutes total. 10 on one side, then I flipped them for 10 minutes on the other.
Next, I whipped up a pan of grits. Again, use your salt liberally. Grits need it. I use about 1T salt in a pan of water that is enough for 6 servings (a 3 quart pot). Do not fear the Morton Girl and her umbrella walking in the rain. She is saying, "More salt, please." Forget that "When it rains, it pours" nonsense. Nobody wants to hear all that.
Then I took a low soup bowl, and served up some o' dem grits. I then scooped up some shrimp, and of course the lovely butter/bacon mixture and placed it on top. You can see how the butter escaped to the rim of the bowl; it is lovely to spoon that over the grits and take a bite. Oh my.
How cheap and easy can one dinner be? There's a joke there somewhere.
The ultimate in Lazy Sunday Suppers...hope you enjoy it! More to come with Sunday Suppers soon!