This recipe comes from my husband’s grandpa. The family would make it for pool parties dating way back. I was fortunate to join in on the festivities as of 2007 and try this yummy concoction. No one ever measured anything; it’s prepared by eyeing it. I’ve done my best to recreate the dish with measurements so I can share with our future family and be a part of their pool parties and yours too. However, don’t reserve this dish just for the summer it is a very comforting dish any time of year. Enjoy!
- 2 lbs shrimp
- 1 cup unsalted butter
- 1/4 cup Red Rooster Louisiana Hot Sauce
- Dash of paprika
- 1 cup uncooked corn grits
Cook grits according to package. We use Bob’s Red Mill and their recipe is as follows:
Bring three cups water and 1/4 tsp salt to a boil. Add 1 cup corn grits and reduce heat. Cook slowly for about 5 minutes stirring occasionally. Remove from heat, cover and let stand for a couple minutes before serving.
Time to prep the spicy butter sauce. Melt butter in a small sauce pan. Stir in Red Rooster Louisiana Hot Sauce; I measured 1/4 cup but you can do more or less depending on your preference. Add a dash of paprika to your liking.
Sautee shrimp in a pan until most water has boiled off. Add the spicy butter sauce and continue cooking until done.
Ladle grits in a bowl and top with hot + spicy shrimp. Serve with a bit of parsley and a baguette to soak up the rest of the spicy butter sauce.
Green in the Kitchen
I try my best to be as green as possible in the kitchen using organic ingredients and using tools that can be handed down through the generations and/or are sustainably made. I am always on the lookout for products that support this vision. Though not perfect I still have tools that are not completely in line with this vision; however, I look forward to taking great care of them and using them as long as possible so they stay out of landfills. Once they have reached their end of life I look forward to introducing an eco-friendly version to the home.
I also look forward to sharing with you what can be composted from each dish so less food waste is sent to landfills. If you have an opportunity to use the unused portions of ingredients in another dish all the better but if you don’t have plans for… let’s say, that whole head of lettuce YOU CAN COMPOST IT!
What Can Be Composted From This Dish?
If you added parsley to the dish and don’t have a use for the rest of the bundle that comes from the store you can compost it for sure! Don’t just throw them away to be carried to a landfill with no new purpose. Cut everything down to help speed up the composting process. Throw it in your preferred bin and let the composting begin; in a couple months these scraps will have a new purpose and won’t be wasted a landfill.
We have parsley in our garden since we can never use the whole bundle you get from the store. Instead we harvest what we need when we need it without any waste and fresh herbs from the garden are so much more aromatic. We didn’t start our parsley from seed but got an established little plant from the nursery since we missed the time frame for starting seeds. It is in our raised garden with chives and cilantro. We planted it with a little bit of compost and keep the soil consistently watered but not saturated. The raised garden is typically in full sun but if it gets too hot we move the bed to shade so it only gets sun for the morning hours. All seems to be doing well!