Shrimp & Grits

A classic dish of the “low country”, most famously Charleston, SC and Savannah, GA.  Most versions use heavy cream in the grits and bacon fat in the shrimp.  My mother developed this lighter version, which is substantially less likely to give you or your loved ones a heart attack but remains delicious.  Although the recipe looks long, the grits themselves are trivial to prepare and can be done in parallel with the shrimp and pan sauce.

What's a "grit"?

Grits are made by coarsely grinding up corn, and are commonly served as a hot breakfast cereal (think "oatmeal") in the American South.  If you're familiar with Italian cooking, grits are very much like polenta; if that doesn't ring a bell, think of Cream of Wheat made with corn.  Grits can either be paired with sweet toppings like maple syrup or served with savory additions like cheese.  The simplest way to eat them is with salt and butter.

Shrimp and Grits

serves 4

Grits

Bring to a boil (uncovered, or milk will boil over):

2 cups chicken broth

1 cup milk

1/2 tsp. salt

Whisk in:

1 c. quick cooking grits (NOT instant)

1 c. additional chicken broth or milk

Reduce heat to medium low and simmer, stirring, about 5 minutes until thickened.

Stir in:

1/2 tsp. Tabasco or to taste

1/4 tsp. white or black pepper

a pinch of paprika for color

one of the following cheese blends:

a) 3/4  c. shredded sharp cheddar & 1/4 c. Parmesan

b) 1/2 c. sharp cheddar & 1/2 c. pepper Jack

c) 1 c. smoked cheddar

d) 1 c. smoked Gouda

Set them aside, covered, to keep warm.

Shrimp

Toss in a plastic bag:

1 lb. large shrimp, peeled

1/4 c. flour

1/4 tsp. coarsely ground black pepper

1/8 to 1/4 tsp. Creole seasoning

Saute on medium:

1 tbsp. canola oil

1 tbsp.  butter

coated shrimp

Brown shrimp on both sides, then remove them from the pan and set aside.

Saute for 1 minute in the same pan:

1 c. sliced mushrooms

1/2 c. sliced green onions

1 small tomato, diced

Stir into pan to deglaze and finish cooking the mushrooms:

1/2 c. chicken broth

2 tbsp. lemon juice

1/4 tsp. Tabasco

To assemble

Divide cooked grits among 4 large shallow soup bowls.  Arrange shrimp on the grits and spoon the mushroom pan sauce over top.

Recommended products:

Don't already have a box of grits in your pantry?  Go find yourself some Quaker quick grits.  Avoid the similar Quaker product "instant grits," as these have an undesirable texture.  If you can't find Quaker in your store, look for Albers quick grits.  It's an extremely similar product with identical cooking instructions.

Quaker Quick Grits

Albers quick grits