Growing up with some southern heritage it was like a tradition to eat fish and grits on Saturday or Sunday morning. I was hungry the other night but wanted something relatively quick yet filling. I had some tilapia and a frozen bag of shrimp and decided to create my take on “fish and grits”.
*Serves 2-4 people
- 1 cup of grits (once cooked yields enough for 2-4 ppl)
- 1 bag of frozen shrimp
- 4 tilapia fillets (diced into medium sized pieces)
- 1/2 a Shallot or any onion of your choice
- Fresh minced garlic 3-4 cloves
- Fresh grated parmesan cheese
- Thyme (fresh or dried)
- 2 lemons
- Extra virgin olive oil
Pre-heat your non-stick skillet with extra virgin olive oil.
In a bowl take your shrimp and diced tilapia and season with thyme, paprika, salt, pepper and the juice of the lemons and toss until shrimp and tilapia are well coated.
Cook grits according to the package and add cheese.
In the skillet, add the shallot (or onion) and garlic and cook about 3-5 mins until it becomes translucent. Add shrimp and tilapia and cook for about 8-10 mins gently tossing around the pan.
*the tilapia will fall a part a bit and thats ok. Gently tossing it in the pan will help to prevent it from breaking a part too much.
In a bowl add your grits and layer your shrimp and tilapia on top and garnish with some parsley and you have the ultimate comfort food.
Until next time…happy eating! xoxo -Milla