You ll Never Cook Grits Another Way Again

posted: 04.27.2014 updated: 04.01.2017

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Shrimp and Grits is quite maybe my favorite lowcountry meal. Creamy, shine grits topped with fresh shrimp, and flavored with a sauce with lots of bacon and greenish onion, and a picayune (or lot of) spice.

There are many unlike variations on the archetype shrimp and grits. This delicious one-dish meal started equally a simple breakfast for fishermen and it has evolved into something a little more refined. Y'all'll see it on the menu of fine dining establishments throughout the south.

But invariably, shrimp and grits is and should exist a unproblematic, easy, and flavorful dish.

Rock-ground grits are one of the keys to actually good shrimp and grits. I use these grits. You can also apply quick grits, only avoid instant grits like the plague. Rock-ground grits are coarser than other types of grits equally they are produced the onetime-fashioned way, by grinding with a h2o-turned rock. Different brands of stone-ground grits have different cooking times, some taking up to 60 minutes. It'southward best to go by the cooking fourth dimension on the bundle. As a full general rule, you lot want to cook them a trivial longer than the recommended fourth dimension to accomplish supreme creaminess.

I similar to cook grits in a mixture of water and milk, add a touch of butter at the end, and mix in some cheese. What type of cheese I mix in is usually adamant by what I take on paw. Just about any type of cheese volition complement the flavor of grits.

The other key to delicious shrimp and grits is using fresh shrimp, or at least good quality frozen shrimp (non farm-raised shrimp from halfway around the world.) We're lucky that we live fairly shut to the coast (although I would adopt to live much closer) and we probably eat our weight in shrimp every time we head to the coast. There's nothing like them.

Grits

• ▢ two cups water
• ▢ 2 cups milk
• ▢ 1 teaspoon salt
• ▢ 1 cup stone-ground grits, I like white grits
• ▢ 2 tablespoons butter
• ▢ 1/4 teaspoon white pepper
• ▢ ane/2 cup shredded Cheddar cheese
• ▢ 1/4 cup shredded Parmesan cheese

Shrimp

• ▢ 4 slices bacon, diced
• ▢ 5 ounces white mushrooms, sliced
• ▢ 1/three cup diced red bell pepper
• ▢ one pound shrimp, peeled and deveined
• ▢ 2-3 cloves garlic, minced
• ▢ 4 green onions, white and dark-green parts divided, sliced
• ▢ one teaspoon fresh thyme
• ▢ salt and pepper
• ▢ 1/2 cup craven broth
• ▢ 1/2 cup heavy cream
• ▢ 1/2 tablespoon lemon juice
• ▢ 1/4-ane/2 teaspoon tabasco sauce

• To make grits, bring water, milk, and salt to a boil in a medium saucepan.

• Gradually whisk in grits and then that they practice not clump. Turn heat to low and cook according to parcel directions (probably a good 45 minutes for stone-ground or shorter for quick grits.) Stir often to prevent the grits from scorching on the bottom of the pan. If grits are getting too thick, you can add more than water.

• Once done, plow heat off and stir in butter, cheeses, and white pepper. Keep warm.

• To make shrimp, cook bacon in a large skillet. Remove bacon and set up aside. Pour off all but ane tablespoon of bacon fat.

• Saute mushrooms and cherry pepper in the bacon fat for 2-iii minutes. Add together shrimp, garlic, white parts of green onion, and thyme. Cook until shrimp are pink. Flavour with salt and pepper.

• Add together chicken broth, cream, lemon juice, and tabasco. Simmer for two-3 minutes. Add green parts of green onion and bacon.

• To serve, scoop grits onto a plate or bowl and superlative with shrimp mixture.

Note: I like really thick grits as opposed to soupy grits. You can add actress water or milk at the stop of cooking to thin them to your taste.

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Source: https://spicysouthernkitchen.com/shrimp-grits/