Every cook who makes shrimp and grits has their own variation which is mostly dependent upon the culture they represent. This form of porridge was paired with fresh shrimp caught from the coastal regions. Shrimp and grits started as a simple dish when corn was a staple in the American diet due to its abundance. A gift from me to you.Happy National Grits Day Folks! We’re celebrating with the iconic Southern shrimp and grits dish!! A little back story about this decadent dish. If you’re a visual learner, I’ve posted a video on Vimeo for your learning pleasure. I promise, your squemish guests will appreciate the lack of brown stuff. After you’ve boiled them, rinse them in cold water and do another brown stuff check. Then, run your finger along the top and the bottom to make sure there’s no brown stuff. To clean them, run them under warm water and snap of the tail (and head, if necessary), then peel off the skin. They’ll either come completely intact with heads, or the heads will have been removed and they’ll come with just the tails/skin. So when you buy them they’ll come in one of two ways. Now, I recommend buying them uncooked because you don’t know how long they’ve been sitting there cooked. You can either buy the shrimp cooked at the grocery store, or you can buy the shrimp whole. Some advice for first-time shrimp preparers. Sprinkle with bacon and, if you’re feeling fancy, a lemon wedge. Spoon shrimp on top of the hot cheese grits. Stir in chicken broth, lemon juice, and hot sauce. Add garlic and shrimp and saute until shrimp are brown. Saute mushrooms in the bacon drippings until tender and juicy. Sprinkle shrimp with salt & pepper and dredge in flour, then set aside. Keep one tbsp of the drippings in the skillet. Add shrimp and boil three to five minutes, or until pink.Ĭook bacon, and set aside. Turn the temperature down to low and let simmer.īoil two quarts of water in a large pot. Add cheddar, parmesan, butter, hot sauce, and white pepper. Gradually whisk in grits, stirring occasionally until they’ve thickened. My best friend Megan would yell at me if I didn’t take this opportunity to plug sweet tea vodka, which well… you just sort of have to experience.īring water, chicken broth, half & half, and salt to a boil. We served it with spiked sweet tea, sweet tea with a shot of limoncello mixed in, which is delicious. We had friends over and I was just so excited about diving into it that I totally forgot to memorialize the moment.
Just maybe do it on the inside.Īpologies for the fact that there’s no photo of the dish, as it should look served. And believe me, if you live outside of the south and you’re inclined to try posh “southern inspired” restaurants that serve s&g, you’ll probably have plenty to scoff at.
This could be beneficial for you if you’re with a group of people that appreciate a good scoff, just be careful not to take it too far.
One thing that I can guarantee is that after you’ve made this recipe and tasted how incredible shrimp and grits from YOUR kitchen can taste, you’ll begin to scoff at establishments with lesser dishes. The basic creamy cheese grits are not that different from the jalapeno grits recipe I posted earlier, and the shrimp are lightly breaded and sauteed, nothing you can’t handle. Grits are a loving, generous food, and the dish can absorb a lot of faux pas that other dishes wouldn’t be able to handle. The recipe is a lot of steps, and can seem overwhelming the first time you make it. Either way I started craving them something fierce, and it seemed to be the right time. It could be the resurgence of cold air earlier in the week or the fact that Top Chef had their last few episodes in New Orleans and the dishes seemed to be a lot of creamy grits and shrimp. While shrimp season is May-December, you can get shrimp pretty much all times of the year, which is good for me because I have been craving them all week. It’s a great casserole type dish to bring to family gatherings, it’s good for brunches, dinners, and makes just perfect leftovers. As time passed the dish became something served all times of the day and eaten by everyone. Originally it was a meal eaten pretty exclusively by fisherman and their families for breakfast. Shrimp and grits are a staple in the south. This recipe has been adapted from the famous Crook’s Corner, a restaurant in Chapel Hill, NC, that is renowned for it’s shrimp and grits. One of the meals that I most enjoy making and one of the recipes that I am always proud to serve is shrimp and grits.
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