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Dinner Tonight: Shrimp and Grits with Arugula

I don't need much of an excuse to make another version of shrimp and grits. It's one of my favorite dishes.

But I was really interested in this variation from Nathalie Dupree in Cooking with Les Dames D'Escofier. The recipe is not light, as it features whole milk and heavy cream. Oh, and did I mention the butter and cheese?

Yet, the dish ends up feeling somewhat balanced thanks to a whole heap of arugula. It may seem like way too many greens for one saucepan at first, especially since they aren't added until the very end. But they wilt quickly and end up lending a peppery note to every bite of the dish. Plus, the recipe couldn't be easier to prepare, as everything is cooked in one pot.

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