ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Put Shrimp on Your Menu

I have eaten shrimp three times in the last couple of weeks. That isn't really typical for me during winter, but I was at the beach, and my fiance is allergic to fin-fish, so shrimp was our holiday special ingredient of choice.

I never really thought of shrimp as something to eat when it's cold outside. It has always been something we wait until summer to enjoy in salads, po' boys, or just peel and eat. When it's chilly I automatically think of steak and pork.

Our change of habit really opened my mind to shrimp as a comforting winter food. One dish in particular stood out (twice in one week!): Shrimp and Grits. Warm, rich and comforting, it pairs with any vegetable or just a simple salad. It is also very easy to prepare, and fast! Why did it take me so long to catch on?

Quick tip: Spend a little and get the already peeled shrimp, but don't make the mistake of getting the precooked shrimp. It can be higher in sodium and foul up your final product. Try our Southern Shrimp & Grits, and watch our video demo of this quick and easy dish.