Southern shrimp and grits-is this right?
rob333 (zone 7b)
4 years ago
last modified: 4 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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LOOKING for: Shrimp and Grits, a better one than this pls
Comments (24)Saw this last night on the Food channel, watching Paula Deen's Cooking Class. Thought someone might be interested in it. She sure made it sound good! Of course, she makes everything sound good! Shrimp Florentine over Tomato Grits Tomato Grits: 2 cups water 3/4 cup milk 1 teaspoons salt 1 cup quick cooking grits 1 stick butter, plus 1 tablespoon butter 1/3 cup green onions, diced 6-ounce garlic cheese roll 2 1/2 cups Cheddar, shredded 10-ounce can diced tomatoes and green chiles 2 eggs, lightly beaten Shrimp Florentine: 2 tablespoons butter 1 clove minced garlic 12 shrimp, peeled and deveined 1 to 2 lemons juiced White wine, for deglazing 1 cup heavy cream 1/4 cup grated Parmesan or Grand Padana 2 cups fresh spinach, packed down 1 dash ground nutmeg Salt and pepper Preheat the oven to 350 degrees F. To make the tomato grits, in a saucepan, bring the water and milk to a boil. Add the salt. Slowly add the grits and return to a boil; stir for 1 full minute. (The secret to preparing good grits is the initial stirring of the pot.) Reduce the heat, cover, and cook for 3 minutes. Stir the grits and add 1 stick of butter, stirring until it has melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from the heat and set aside. Saute the onions in the remaining 1 tablespoon butter for 1 minute. Add the garlic cheese, 1 1/2 cups Cheddar, and onions to the grits, and stir until cheese is melted. Add the tomatoes and green chiles and mix well; stir in the beaten eggs. Pour the grits into a greased 8 by11 by 2-inch casserole. Bake the casserole for 40 minutes. Sprinkle the remaining cheese over the casserole for the last 5 minutes of cooking time. To make the Shrimp Florentine, start with 1 tablespoon butter in saute pan. Add minced garlic and shrimp. Deglaze with lemon and wine. Add cream, cheese and spinach. Reduce, season, to taste, with salt and pepper and pour over grits. Leslie...See MoreRECIPE: Spicy Shrimp & Grits
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...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 MoreShrimp & Grits...
Comments (7)Here's a recipe without cheese, and more notably, also without milk. There are plenty of shrimp and grits recipes without cheese, but most of them have milk. I've found several that have okra in them, and I think that would be a nice addition, but most of these also have some sort of milk, and I would use broth instead. I'm definitely not a traditionalist when it comes to grits. I do not need for them to be creamy, and I definitely do not want them to be soupy. I use a lot less liquid than most recipes, and so mine are always fairly thick - much like polenta when cooled. I think my version of shrimp and grits would be somewhat like shrimp gumbo with grits instead of rice, although I really like rice with gumbo. I forgot to mention that I generally add some frozen corn to my grits before baking....See Morerob333 (zone 7b)
4 years agorob333 (zone 7b)
4 years agorob333 (zone 7b)
4 years ago
sleevendog (5a NY 6aNYC NL CA)
4 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)rob333 (zone 7b)
4 years ago
carolb_w_fl_coastal_9b
4 years agorob333 (zone 7b)
4 years agolast modified: 4 years agoEt 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.
Jilly
4 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)
WalnutCreek Zone 7b/8a
4 years agorob333 (zone 7b)
4 years ago
Lars
4 years agorob333 (zone 7b)
4 years agolast modified: 4 years ago
momdino
4 years agoJilly
4 years agoCompumom11
4 years ago
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