Shrimp and Grits

As Southerners, we all love Shrimp and Grits, right? Well, if you're a Southerner and you don't I think you should try this recipe as I'm certain it will change your mind. This is a most delicious recipe I found on Foodbuzz.com. I tried it for one of my lunches at work. As a charter member of the "Lunch Club", I am responsible for bringing lunch on Mondays and Wednesdays and my cubemate brings it on Tuesdays and Thursdays. It works out really well as we always get something really yummy and two days out of the week we don't have to worry about lunch!!

And this recipe was quite a hit! It is definitely a keeper and will now be my standard Shrimp and Grits recipe!! Try it as I'm sure it will also become your favorite

Pan-Seared Shrimp and Grits Soufflé with Corn, Chives and Peppers

1-1/2 pounds (12 to 15 count) shrimp
kosher salt and freshly ground black pepper
garlic powder, for seasoning
3 tablespoons unsalted butter, divided, plus more for ramekins
1 teaspoon minced garlic
1-3/4 cup heavy cream, divided
1/4 cup quick-cooking grits
1/4 cup cooked ham, diced
1/3 cup corn
2 tablespoons well-drained and chopped roasted red peppers
2 tablespoons chopped chives
2 large eggs, lightly beaten
1/8 teaspoon ground nutmeg
1/2 cup grated Parmesan
2 tablespoons extra-virgin olive oil

1. Peel and devein the shrimp, leaving the tails attached. Rinse under cool water and pat dry with paper towels. Place the shrimp in a single layer on a baking sheet and season both sides of each shrimp with a little salt, pepper and a sprinkle of garlic powder. Refrigerate uncovered for 30 minutes.
2. Preheat the oven to 325 degrees. Butter four 4-ounce ramekins and set aside. In a small saucepan over medium heat, melt 1 tablespoon of the butter. Add the garlic and cook for a few seconds. Add in 1 cup of the cream, some salt, a few grinds of pepper and bring to a boil. Add the grits, reduce the heat to low and simmer, stirring frequently, until thick, about 5 to 8 minutes. Remove from the heat to cool slightly. Stir in the ham, corn, peppers and chives. In a large bowl, combine the remaining 3/4 cup cream, the eggs, nutmeg and Parmesan. Season with a little salt and pepper. Gently fold the grits mixture into the egg mixture until combined and evenly divide among prepared ramekins. Place the ramekins in a roasting pan, place in the oven and pour enough hot water to come halfway up the sides of the ramekins. Bake until a toothpick or skewer comes out clean, about 25 to 30 minutes. Allow to cool for 5 minutes, then run a knife around the edge of the ramekin and invert onto a serving plate.
3. In a large sauté pan over medium-high heat, bring the olive oil to shimmering. Add the shrimp and cook for 2 to 3 minutes. Flip the shrimp and cook until shrimp are rosy pink and firm to the touch, about 2 minutes more. Transfer the shrimp to a bowl. Melt the remaining 2 tablespoons of butter in the hot pan, add the shrimp and toss to coat. Remove the pan from the heat and serve immediately.