Gulf Coast Shrimp and Grits

I know we're all preparing for the holidays, but let's not forget that this is a great time for fresh shrimp from the gulf coast. The Georgia shrimp season runs from April to January, so you still have plenty of time. We're very fortunate at my house that the cooperative of local food producers we buy from, Athens Locally Grown, http://www.athenslocallygrown.net/, began including shrimp fresh from the Georgia coast. Travis and I make an easy meal of delicious fresh shrimp and cheese grits. It takes virtually no time to prepare and is always warm and satisfying. Here's how we do it:

Gulf Coast Shrimp and Grits
1 lb fresh shrimp, heads removed, unpeeled (or previously frozen shrimp, thawed)
1-2 cups citrus juice such as orange or grapefruit (or a prepared marinade containing a bit of citrus)
seafood or creole seasoning, such as Chef Paul Prudhomme's or Tony Chachere's
1 bay leaf
grits (we like Red Mule grits)
cream cheese (I prefer Philadelphia Whipped Cream Cheese)
butter or buttery spread such as Smart Balance
garlic powder
salt (optional)
pepper
your favorite hot sauce

Place shrimp in a nonreactive container with a lid. Liberally sprinkle your shrimp with seafood or creole seasoning. Just cover shrimp with juice or marinade (if you are using a prepared marinade you may want to reduce or eliminate the seasoning at this stage.) Refrigerate while grits are being prepared.

Cook grits according to package directions or to your liking. Once prepared but while still hot, add a large tablespoon of butter or buttery spread, two to four large tablespoons of cream cheese (depending on how fearful you are of calories), and stir until melted. Sprinkle a bit of garlic powder and black pepper. Add a dash or two of your favorite hot sauce if you like a bit of spice (you know I do!). Taste to see if you need any salt or need to adjust the other flavors. Cover to keep warm.

Boil watter and bay leaf in a large skillet or in a sauce pan with a lid. Drain shrimp of marinade. Remove boiling water from heat and add shrimp (Note: always "boil" your shrimp over residual heat; never direct heat.) Let sit for 3-5 minutes, depending on size of shrimp. Shrimp are done when they are pink-white and opaque. When done, drain shrimp (remove bay leaf) and rinse with cold water to stop cooking process. You can peel shrimp for everyone or let folks to a peel and eat with their grits. (I like to peel my serving of shrimp and place on top of my grits and give the lot of it a final sprinkle with some Tony's). Yum!