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Glenda's Shrimp and Grits

15 years ago

I made Glenda's Shrimp and Grits tonight. I think I am going to be sick from eating so much. I ate 3 big bowls, it was so good I just couldn't quit eating. Many thanks for the recipe. This one is certainly a keeper.

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Comments (7)

glenda_al
15 years ago
Thanks for you nice comment :o)
JennaVaNowSC
15 years ago
Would love the recipe, my DH loves Shrimp and Grits. Our middle DD lives in Charleston and fixes it for him when he is down there. I have never fixed it.
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Here's another take on cornmeal, grits and hominy grits. Cornmeal = ground corn. Grits = corn ground a little courser than cornmeal and cooked like cornmeal mush. Hominy grits = ground hominy cooked like cornmeal mush. Confusingly, hominy grits are often (usually?) referred to simply "grits". If that isn't confusing enough, there is also corn flour, masa harina (hominy ground fine as flour), fresh masa, polenta, etc. There is much debate (not just here) over the meaning of the names and the correct or tastiest way to prepare each of these. I have my own strong preferences and am still experimenting and learning. Feel free to correct me. Can we at least agree that it's all corn? Jim
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Love Grits BUT grits & greens casserole!
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Comments (19)
The first settlers in the US were offered "rockahominie" by the friendly Indians, and this mixture of dried corn probably kept many of the settlers alive during those cold winters. Hominy grits are made from corn that has been soaked in weak lye water to make the kernels swell. The kernels are then dried and ground. Grits were also a vital part of the Southern diet during the Great Depression since they are inexpensive and require only water and perhaps some oil or butter to make. Although some people desecrate grits by putting sugar and butter over them, as with oatmeal, a proper bowl of grits has butter, salt and black pepper for seasoning. They are more savory than sweet. People have their individual tastes in grits, some preferring a thinner consistency, some liking a consistency almost like polenta Â good for slicing, in other words. One use for leftover grits, in fact, is slicing cold grits like bread and frying the slices. This author prefers a medium consistency, edible with a spoon, but not thin. Grits are also popular away from the breakfast table in the South, and cheese grits might appear on a supper table with pork chops or ham. In the Carolinas, grits with shrimp and cheese are popular for eating any time of day, but especially for breakfast. Casseroles featuring grits are also widely favored in the Southeast. Depending on the variety, grits take about 15-20 minutes to cook. They usually come prepackaged and all the cook really has to do is follow directions. Grits are also available at some working grist mills. When the grits are cooked, seasoning is the most important step. Take it from this author: nothing, absolutely nothing is worse than bland grits. They need quite a bit of salt to be really good. Pepper may also be added, or diners can add it when served. When cooked, the grits are ladled into bowls and finished with a nice pat of butter on top. The butter melts in the hot grits, creating a truly delicious dish.
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RECIPE: Spicy Shrimp & Grits
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Comments (18)
I must confess to not liking grits much...or at least I think I don't. I only had them once while in Florida many moons ago and swear they tasted like wallpaper paste. However I do like polenta so maybe it was just a very bad order of grits. It was at an IHOP so maybe thats a clue ! LOL Tyler cooked this recipe on his "Ultimate" show the other day and it looked awesome. Even this Canadian gal thinks she could manage to enjoy this dish! PS: patti LOL on your looking for a hot crap dip!! Thanks for a much needed giggle! Here is a link that might be useful: Tyler's Shrimp and Grits
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Shrimp and grits
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Comments (6)
For comparison, here' Paula Deen's that you serve over the grits. Shrimp and Grits Recipe Ã¯Â¿Â½1 cup stone-ground grits Ã¯Â¿Â½Salt and pepper Ã¯Â¿Â½1/4 cup butter Ã¯Â¿Â½2 cups shredded sharp Cheddar cheese Ã¯Â¿Â½1 pound shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large Ã¯Â¿Â½6 slices bacon, chopped into tiny pieces Ã¯Â¿Â½4 teaspoons fresh lemon juice Ã¯Â¿Â½2 tablespoons chopped fresh parsley Ã¯Â¿Â½1 cup thinly sliced green onions, white and green parts Ã¯Â¿Â½1 large garlic clove, minced 1. To make the shrimp and grits recipe, bring 4 cups water to a boil in a medium saucepan. Add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to the lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. Remove from the heat and stir in the butter and cheese. Keep covered until ready to serve. 2. Rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel. Add the shrimp to the bacon grease in the skillet and saute over medium heat just until they turn pink, about 3 minutes. Do not overcook! Immediately add the lemon juice, parsley, green onions, and garlic. Remove the skillet from the heat. 3. Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the bacon bits. Note: I had this at a bridal luncheon. It was pretty, but I prefer mine to this one.
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patti43
15 years ago
Now how did I manage to miss that recipe? I usually just wing it, but I'd love the recipe, too.
glenda_al
15 years ago
Shrimp & Grits Casserole

inspired by Suzanne Butler

4 C Chicken broth

1/2 t Salt

1 C Grits (not instant)

1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses

1 C Pepper Jack Cheese - shredded

2 T Butter

6 Green onions, chopped (reserve some for garnish)

1 Green or Red bell pepper, chopped did not use

1 Garlic clove, minced

2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish)

1 (10 oz) can Rotel, drained Used mild

1/4 t Pepper

1/2 lb bacon, cooked & coarsely chopped

Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.)

Add 3/4 C of cheddar cheese and all of pepper jack cheese.

Saute green onion, green (or red) bell pepper, and garlic in butter.

Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese.

Pour into 2 qt baking dish.

Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only
JennaVaNowSC
15 years ago
thank you Glenda, sounds wonderful!
ntt_hou
15 years ago
Thanks for the recipe too! It sounds wonderful.

Can we talk about grits, please?

I've always used and eaten white grits. One day, my friend and I went to a local restaurant and had yellow grits that had a strong taste of corn. I loved it! I thought then, that yellow grits would tastes more like corn but not the white grits. So, I purchased some Bob's Red Mill glutten free yellow corn grits. I was disappointed to find out that it didn't have the corn taste and it was just like the white grits. Is it because it's glutten free?

Obviously, I thought wrong about grits. Can someone clarify about the taste of grits for me please? I thought if it came from corn/hominy, it should taste like it, no?
glenda_al
15 years ago
This is what I found: The difference between white and yellow grits is largely one of appearance. White grits come from white corn, and yellow grits from yellow.

I've never had yellow grits.

I prefer white corn on the cob.

Plus I prefer white corn meal.

Can't tell exactly why though!

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