Mad Science for Singles: Shrimp ’n’ Grits Recipe for 1

shrimp grits recipe

Welcome to my laboratory. Muahaha.

I have been conducting some experiments and am ready to share them with the world, starting with my simple shrimp ’n’ grits recipe.

Live alone? Me too. But I love to cook and I love to eat. And I hate math. Which is what I have to do every time I go to make a recipe. Recipes for four or six people? Get out the calculator and start dividing. So mine are smaller-size recipes. And if you manage to troll up a friend or two, or more, adding and multiplying are easier than division. In my world, anyway. Or skip the math. Just make more. (This works for most things except baking. Baking is not Mad Science; it’s exact science.)

These recipes are also relatively simple. Relatively foolproof. And fast. And, best of all: totally sexy.

All these things mean you won’t mind a bit making absolutely wonderful meals for yourself.

So where, you wonder, does the Mad Science come in? Well, this is the part where you start experimenting. I will give you a basic recipe each month and a few ideas to go from basic to brilliant by changing up some of the flavors. Once you get the idea, you’ll be off on your own. Quit just watching celebrity chefs and be one.

Enough with the small talk. Let’s get started.

Looking for a quick and delicious meal for a cozy evening in? Try my savory shrimp ’n’ grits recipe — and check out the Mad Science options for multiple mouth-watering spins on this classic.

Shrimp ’n’ Grits Recipe

A Southern Classic with a Twist

Raw shrimp (at 110 lbs., I need about 6)

2 tablespoons butter

1 garlic clove, minced

1 tablespoon lemon juice

Splash of vermouth

Salt and pepper to taste

1/2 cup polenta

1 1/3 cup water

Salt and pepper to taste

Cook polenta according to package instructions. Melt butter. Add garlic and shrimp. Cook about 3 minutes over medium heat until shrimp are pink and firm. Add lemon juice and salt and pepper to taste. Add vermouth. Warm through. Serve over cooked polenta.

MAD SCIENCE
I like vermouth, but there are lots of other liquors and wines out there. Take your pick and have fun! End

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