Southern shrimp and grits-is this right?
6 years ago
last modified: 6 years ago
I am southern, but have never made this dish. Does this recipe look right to you?
Southern Shrimp and Grits
A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company’s coming. It’s down-home comfort food at its finest. —Mandy Rivers, Lexington, South Carolina
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD: 4 servings.
Ingredients
- 2 cups reduced-sodium chicken broth
- 2 cups 2% milk
- 1/3 cup butter, cubed
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup uncooked old-fashioned grits
- 1 cup shredded cheddar cheese
- SHRIMP:
- 8 thick-sliced bacon strips, chopped
- 1 pound uncooked medium shrimp, peeled and deveined
- 3 garlic cloves, minced
- 1 teaspoon Cajun or blackened seasoning
- 4 green onions, chopped
Directions
- 1. In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
- 2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.
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Comments (24)
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Cooking shrimp and cheese grits...
Comments (27)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...See MoreLove Grits BUT grits & greens casserole!
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  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....See MoreLOOKING for: Ruby Tuesday "Low Country Shrimp & Grits"
Comments (1)Try the Cooking forum....See MoreTo people who THINK they don't like Grits..
Comments (41)Greetz ain't no suhweet deeesh, it's savuhree! I've pinched a "shrimp n' grits" recipe off of the web when it made rounds on the food shows and was happy with the one I got, however, to be honest, that isn't what I'm talking about. No casseroles, no funky jazzed up jellies or sugar!?! Hell, if your puttin' jelly on your grits it's no wonder you don't like it! lol A little stab at humor there (terribly lame) but the point is made. Cream of wheat (farina?) and oat meal are sweetened dishes and, as far as I'm concerned, breakfast dishes alone. Grits, for the most part, are made with dairy products around here. Butter, cream, milk and cheese. It can make the dinner table but admittedly not often around my house. Oh no, I previewed and can't scroll up to see who said we should start our grits in COLD water (or milk or half & half). YES, you're right! I believe that this insane notion of tossing grits into boiling water must have come from that instant grits syndicate they cranked up somewhere up north! I think you also said you must salt the water (much like you would salt for pasta I might add) in order to pull out the full flavor of the hominy.. YES, again. It's not magic and hopefully it's understood that I'm kidding that one HAS to like grits. On the flip side of the coin I dang well know that most people have never really sat down to a breakfast of fresh, creamy grits. I am giggling just a little bit that the grits post attracted this many opinions....See More- 6 years ago
- 6 years ago
- 6 years ago
6 years agoMake it what seems good. No rules.
We make extra grits for slices next day...polenta.
rob333 (zone 7b) thanked sleevendog (5a NY 6aNYC NL CA)- 6 years ago
6 years ago- 6 years agolast modified: 6 years ago
Et voila! Merci. C'est magnifique. I appreciate the guidance.
P.S. you may call it shrimp and grits without bacon, but it wont be Southern. Honeychild, we fry corn with bacon grease.
6 years ago^^ Looks wonderful!
Reata in Fort Worth makes my favorite grits — jalapeño grits. They serve it with elk sausage. So very very good.
(Picture not mine)
6 years ago- 6 years ago
6 years ago- 6 years agolast modified: 6 years ago
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