Meal No. 195: Shrimp & Grits

There were leftover grits from last night's seared creole scallops and creamy southern grits, and large easy-peel shrimp were on a good sale at Lowe's Foods here in Winston-Salem. So that made setting tonight's menu rather easy.


I've got a pretty handy and easy recipe for spicy garlic shrimp (click here for a picture of what all goes into it), and in the picture above, that's cooking up in the foreground while another batch of sherry cream sauce is going on the far burner.

Close-Up of Cooking Shrimp

Pretty in Pink


That's some lovely shrimp, and I think you can see even some of the herbs and spices and garlic clinging to it, fresh out of the pan.

The reheated grits from last night were waiting to be topped with those spicy garlic shrimp, but I first doused them with a healthy heaping of sherry cream sauce:


And on went the shrimp:



And it turned into a delicious and good-looking meal. Not true shrimp & grits, New Orleans-style. But a nice stand-in on this chilly Monday evening.


Those shrimp were also good on a well-dressed salad: